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BBQ Chicken Cornbread Bake Recipe

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3.8 from 12 reviews

This BBQ Chicken Cornbread Bake is a comforting and hearty dish featuring shredded rotisserie chicken simmered with baked beans, barbecue sauce, and sautéed vegetables, all topped with a cheesy cornbread layer baked to golden perfection. Served with a tangy cucumber and red onion salad, this meal combines smoky, savory, and fresh flavors perfect for an easy weeknight dinner or casual gathering.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Ingredients

Cucumber Salad

  • 6 tbsp. apple cider vinegar
  • 2 tsp. sugar
  • 2 tbsp. kosher salt (divided)
  • 1 tsp. black pepper (divided)
  • 2 cucumbers, thinly sliced
  • 1 red onion, half thinly sliced and half chopped

BBQ Chicken Mixture

  • 1 tbsp. olive oil
  • 3 garlic cloves, finely chopped
  • 1 green bell pepper, chopped
  • 3 c. shredded rotisserie chicken
  • 1 (15-ounce) can baked beans
  • 1 c. barbecue sauce
  • 4 green onions, thinly sliced (divided)

Cornbread Topping

  • 6 tbsp. salted butter, melted
  • 1 c. sour cream, at room temperature
  • 1 (14.75-ounce) can creamed corn
  • 1 large egg, at room temperature
  • 1 (8.5-ounce) box corn muffin mix
  • 1 c. shredded cheddar cheese (about 4 oz., divided)

Instructions

  1. Prepare the Cucumber Salad: In a medium bowl, whisk together apple cider vinegar, sugar, 1 tablespoon kosher salt, and ½ teaspoon black pepper. Add the thinly sliced cucumbers and half the sliced red onion. Toss to coat and refrigerate, covered, until ready to serve.
  2. Sauté the Vegetables: Preheat the oven to 350°F (175°C). Heat olive oil in a 12-inch cast-iron skillet over medium heat. Add finely chopped garlic, chopped green bell pepper, the chopped half of the red onion, 1 teaspoon kosher salt, and the remaining ½ teaspoon black pepper. Cook, stirring frequently, until vegetables are softened, about 5 minutes.
  3. Add Chicken Mixture: Fold in shredded rotisserie chicken, baked beans, barbecue sauce, 3 sliced green onions, and 1 teaspoon kosher salt into the sautéed vegetables. Bring the mixture to a boil briefly, then remove from heat.
  4. Make the Cornbread Batter: In a large bowl, stir together melted butter, room-temperature sour cream, creamed corn, and egg. Stir in corn muffin mix and the remaining 1 teaspoon kosher salt until just combined; avoid overmixing. Fold in half of the shredded cheddar cheese (½ cup).
  5. Assemble and Top: Dollop the cornbread mixture over the chicken mixture in the skillet and spread into an even layer. Sprinkle the remaining ½ cup shredded cheddar cheese over the top.
  6. Bake: Place the skillet in the preheated oven and bake until the cornbread topping is set and golden brown, about 40 to 45 minutes.
  7. Rest and Serve: Let the bake cool for 10 minutes. Sprinkle with the remaining sliced green onions and serve alongside the chilled cucumber salad.

Notes

  • Using a cast-iron skillet allows for oven-to-stovetop versatility, but you can use an oven-safe baking dish if preferred.
  • If you don’t have rotisserie chicken, cooked shredded chicken breasts or thighs work well.
  • The cucumber salad can be prepared a few hours ahead to develop flavor.
  • Adjust the barbecue sauce amount based on your preferred level of smokiness and sweetness.
  • Ensure the sour cream and egg are at room temperature for a smoother cornbread batter.
  • Letting the cornbread bake rest before serving helps it set for cleaner slices.

Find it online: https://allcookedup.com/bbq-chicken-cornbread-bake-recipe/