The best kind of pie is when BBQ chicken goodness is sitting on a bed of fluffy, crumbly cornbread!
5 stars (1 rating)
Ingredients
2tablespoonsolive oil
1medium onion, chopped
1bell pepper, diced
2boneless, skinless chicken breasts, cooked and shredded
3clovesgarlic, minced
1tablespoonschili powder
1 ½teaspoonscumin
2teaspoonshot sauce
Kosher salt and freshly ground black pepper, to taste
1cuptomato sauce
2tablespoonsWorcestershire sauce
2tablespoonsdark brown sugar
1 ½cupsshredded cheddar cheese
2tablespoonschopped fresh parsley leaves
For the cornbread
1cupall-purpose flour
1cupyellow cornmeal
⅔cupsugar
½teaspoonbaking soda
½teaspoonssalt
1cupbuttermilk
½cup1 stick unsalted butter, melted
2large eggs
Instructions
Preheat oven to 375 degrees F. Lightly oil a 9-inch pie pan or coat with nonstick spray; set aside.
In a large bowl, combine flour, cornmeal, sugar, baking soda and salt.
In a large glass measuring cup or another bowl, whisk together buttermilk, butter and eggs.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add batter to the pie pan, smoothing out the top.
Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.
Remove from oven and cool on a wire rack; set aside.
Preheat the broiler.
Heat olive oil in a medium skillet over medium high heat. Add chicken, onion and bell pepper and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Add chili powder, cumin and hot sauce; season with salt and pepper, to taste. Stir in the tomato sauce, Worcestershire sauce and brown sugar.
Reduce heat to low; simmer, stirring occasionally, until sauce has thickened, about 5-7 minutes.
Spread the chicken mixture evenly over the cornbread. Sprinkle with cheese.
Place into oven and broil just until the cheese has melted, about 3 minutes.
Slice into wedges and serve immediately, garnished with parsley.