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This BBQ chicken cornbread casserole blends sweet golden cornbread with zesty barbecue chicken for a truly comforting dinner. We make this at home about every four weeks, particularly when it's cold outside and we're wanting something filling and cozy.
I created this dish when I needed to bring something crowd-friendly to a block party. It was gone in seconds and I had several folks asking me how to make it before I'd even left the event.
Ingredients
- Ground chicken: Makes a more delicate base than using beef but still packs plenty of protein
- Yellow onion and green bell pepper: Supply key flavors and add some veggie goodness
- Barbecue sauce: Delivers that classic sweet-tangy kick - pick your fave brand for a personal touch
- Tomato sauce: Cuts the sweetness and brings rich tomato flavor underneath
- Sharp cheddar cheese: Forms a gooey tasty layer between the meat and cornbread top
- Yellow cornmeal: Gives that genuine cornbread feel and taste - try to get stone ground if you can
- Whole milk: Brings creaminess to your cornbread layer
- All purpose flour: Teams up with cornmeal to create just the right texture
- Sugar: Boosts the corn's natural sweetness and helps make a beautiful brown top
- Baking powder: Makes sure your cornbread gets nice and fluffy - double check it's not expired
- Egg: Holds the cornbread mix together and gives it structure
- Unsalted butter: Adds amazing flavor and moisture to the cornbread - don't swap for margarine
Step-by-Step Instructions
- Prepare Your Oven and Dish:
- Heat your oven to 400°F and coat a 9x9 baking dish with cooking spray. This hot temp will give you that lovely golden crust on top.
- Cook the Meat Mixture:
- Heat a big skillet over medium heat and cook the ground chicken with diced onion and bell pepper. Keep breaking the chicken into tiny bits as you go. This usually takes around 5-6 minutes until chicken isn't pink anymore and veggies start to soften.
- Create the BBQ Base:
- Add your BBQ sauce and tomato sauce to the cooked chicken mix. Stir everything together and bring to a light boil. Turn down the heat and let it bubble gently for about 5 minutes so the flavors can mix and the sauce gets a bit thicker.
- Prepare the Cornbread Topping:
- In a big bowl, mix the cornmeal, milk, flour, sugar, salt, baking powder, egg, and melted butter. Stir until you've got a smooth mix without any lumps. It should pour like thick pancake batter.
- Assemble the Casserole:
- Pour your chicken BBQ mix into the baking dish and spread it flat. Sprinkle cheese evenly over the meat. Then pour your cornbread mix on top, making sure it covers everything.
- Bake to Golden Perfection:
- Put your dish in the hot oven and bake for 30-35 minutes. You'll know it's done when the cornbread has puffed up and turned golden brown. The edges will start to pull away from the sides a little bit.
- Rest Before Serving:
- Let your casserole sit for at least 5 minutes before dishing it up. This helps everything set so your servings look nicer and stay together better.
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When that sweet cornbread meets the tangy BBQ sauce, it reminds me of cookouts in summer. My kid usually stays away from anything casserole-like but always wants more of this one. She calls it pizza cornbread which I think fits pretty well.
Make Ahead Options
This dish works wonders for busy nights since you can fix parts ahead of time. You can make the meat mix up to two days early and keep it in the fridge. When you're ready to eat, just warm up the meat, put it in your dish, and whip up the fresh cornbread top. This cuts your cooking time almost in half when you're in a rush.
Customizing Your Casserole
Don't be afraid to tweak this recipe your way. Try hot BBQ sauce if you want some heat, or honey BBQ for a sweeter touch kids will love. Tossing in some corn kernels adds nice crunch and extra sweetness. Want a Mexican twist? Add a spoonful of taco seasoning to your meat and swap the cheddar for pepper jack cheese.
Serving Suggestions
This casserole goes great with a basic green salad with some tangy dressing to balance the richness. If you want a bigger meal, try it with some coleslaw or roasted veggies on the side. A spoonful of sour cream on top of each serving adds a nice cool tang that really works with the sweet bread and savory filling.
Storage and Reheating
Your leftovers will stay good in the fridge for about 4 days if you keep them in a sealed container. To warm up single servings, cover and microwave for 1-2 minutes until hot. For bigger portions, cover with foil and warm in a 350°F oven for around 20 minutes, then take the foil off for the last 5 minutes to crisp the top back up.
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Frequently Asked Questions
- → Could I swap rotisserie chicken for ground chicken?
Absolutely, you can! Use about 3 cups of shredded rotisserie chicken instead. Skip browning and just mix the shredded chicken with your sautéed onion and pepper mixture before adding the sauces.
- → Which barbecue sauce works best?
It's up to your taste! Want it sweeter? Go for honey BBQ sauce. Prefer tangy? Pick one with a vinegar base. Smoky flavors add depth, and spicy ones bring a kick. Choose what you and your family like best.
- → Can I prep this ahead?
Sure thing! You can make the chicken mixture a day or two earlier. Keep it in the fridge. Make the cornbread batter fresh, though. When you're ready, reheat the chicken mix, sprinkle on cheese, add the batter, and bake. If using cold filling, bake a little longer.
- → Is there a gluten-free option?
Yes! Replace the regular flour with a gluten-free baking blend, and double-check that your barbecue sauce and baking powder are gluten-free too—it’s surprising how often they sneak in wheat.
- → Can leftovers be frozen?
Definitely! Let it cool entirely first, then pack into freezer-safe containers. It’ll keep for up to 3 months. Defrost in the fridge overnight, and reheat in a 350°F oven for about 20 minutes or microwave single servings instead.
- → What side dishes go well with this meal?
You don’t really need sides since it’s already filling, but a crisp green salad, some fresh coleslaw, or steamed veggies like broccoli would pair wonderfully. Coleslaw's tanginess especially balances the dish’s flavors.