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Barbecue Chicken Cornbread Casserole
Rachel Kim

Barbecue Chicken Cornbread Casserole

Sweet-smoky chicken and beans sit under cornbread. Get the filling hot first. Cold filling leaves the cornbread bottom raw. A thick barbecue sauce works better than a watery mop sauce.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 cups shredded cooked chicken
  • 1 can 15 oz pinto beans, drained and rinsed
  • 1 cup frozen corn
  • 1 1/4 cups thick barbecue sauce
  • 1/2 cup low-sodium chicken broth
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp kosher salt
  • 1 cup whole milk
  • 1 large egg
  • 4 tbsp unsalted butter melted

Method
 

  1. Heat the oven to 400°F and grease a 10-inch oven-safe skillet or 2 1/2-quart baking dish.
  2. Combine the cooked chicken, pinto beans, corn, barbecue sauce and broth in the skillet and heat until bubbling.
  3. Whisk the cornmeal, flour, baking powder and salt in a bowl.
  4. Whisk the milk, egg and melted butter separately, then fold the wet mixture into the dry mixture just until combined.
  5. Spoon the batter over the hot chicken filling and spread it gently to the edges.
  6. Bake until the cornbread is golden and a pick inserted into the topping comes out clean, 22 to 26 minutes.