BBQ Chicken Cornbread Bake Recipe

Cooked chicken: Shredded chicken provides the base protein for this dish, adding a hearty and satisfying element.

BBQ sauce: This adds a tangy and sweet flavor to the chicken, making it the star of the dish.

Cornbread mix: A convenient way to create the cornbread layers, adding a slightly sweet and crumbly texture.

Cheddar cheese: Shredded cheese that melts beautifully on top, adding a rich and creamy finish.

Milk: Used to prepare the cornbread mix, ensuring it is moist and tender.

Egg: Helps bind the cornbread mix together, providing structure and stability.

To ensure the cornbread bakes evenly and achieves a perfect golden crust, spread the first layer of batter thinly and evenly across the bottom of the dish. When adding the bbq chicken mixture, make sure it is distributed uniformly to avoid any dense spots. Finally, gently spread the remaining cornbread batter on top, ensuring it covers the chicken layer completely. This technique helps in achieving a balanced bake and prevents any undercooked sections.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile to chicken, making it a suitable substitute.

• bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce provides a sweet and savory flavor that complements the dish well, though it will give a different taste profile.

• cornbread mix - Substitute with polenta mix: Polenta can be used to create a similar texture and base for the bake, though it will have a slightly different flavor.

• cheddar cheese - Substitute with mozzarella cheese: Mozzarella melts well and provides a creamy texture, though it has a milder flavor compared to cheddar.

• milk - Substitute with almond milk: Almond milk can be used for a dairy-free option, though it may slightly alter the flavor.

• egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg, suitable for a vegan alternative.

• Allow the BBQ Chicken Cornbread Bake to cool completely at room temperature before storing. This helps prevent condensation, which can make the dish soggy.

• For short-term storage, transfer the bake to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days.

• If you plan to freeze the BBQ Chicken Cornbread Bake, cut it into individual portions for easier reheating. Wrap each portion tightly in plastic wrap, then place them in a freezer-safe bag or container. This method helps to maintain the texture and flavor.

• Label the container or bag with the date to keep track of its freshness. The BBQ Chicken Cornbread Bake can be frozen for up to 2-3 months.

• When ready to enjoy, thaw the portions in the refrigerator overnight. This gradual thawing helps retain the dish's quality.

• To reheat, preheat your oven to 350°F (175°C). Place the thawed portions in an oven-safe dish and cover with foil to prevent drying out. Heat for about 15-20 minutes or until warmed through.

• Alternatively, you can reheat individual portions in the microwave. Place a portion on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, checking and stirring halfway through.

• For an extra touch, sprinkle a bit more cheddar cheese on top before reheating in the oven or microwave. This will give the dish a fresh, melty finish.

• Enjoy your BBQ Chicken Cornbread Bake with a side of coleslaw or a fresh green salad to complement the flavors and add a refreshing contrast.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover BBQ Chicken Cornbread Bake in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the cornbread from drying out.
  4. Heat for about 20-25 minutes, or until warmed through. You can check the internal temperature to ensure it reaches 165°F (74°C).
  5. Remove the foil for the last 5 minutes to let the cheddar cheese on top get a bit crispy.

• Microwave Method:

  1. Place a portion of the BBQ Chicken Cornbread Bake on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through. Stir the chicken and cornbread slightly to ensure even heating.
  4. Continue heating in 30-second intervals until the dish is thoroughly warmed.

• Stovetop Method:

  1. Preheat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place a portion of the BBQ Chicken Cornbread Bake in the skillet.
  4. Cover with a lid to help retain moisture and heat evenly.
  5. Heat for about 5-7 minutes, flipping halfway through, until the dish is warmed through and the cornbread is slightly crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place a portion of the BBQ Chicken Cornbread Bake in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure it’s not drying out.
  4. If the top starts to brown too quickly, cover it loosely with a piece of aluminum foil.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the BBQ Chicken Cornbread Bake in a toaster oven-safe dish.
  3. Cover with aluminum foil to keep the cornbread moist.
  4. Heat for 15-20 minutes, removing the foil for the last 5 minutes to crisp up the cheddar cheese on top.

• Oven: Used to bake the cornbread and chicken mixture at the specified temperature.

• Mixing bowl: Used to combine the shredded chicken with the BBQ sauce and to prepare the cornbread mix.

• Measuring cups: Used to measure out the milk and other ingredients accurately.

• Measuring spoons: Used to measure smaller quantities of ingredients if needed.

• Whisk: Used to mix the cornbread batter smoothly.

• Spatula: Used to spread the cornbread batter evenly in the baking dish.

• Baking dish: Used to layer the cornbread batter and BBQ chicken mixture for baking.

• Cheese grater: Used to shred the cheddar cheese if it is not pre-shredded.

• Knife: Used to shred the cooked chicken if it is not pre-shredded.

• Cutting board: Used as a surface to shred the cooked chicken.

• Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken instead of cooking and shredding your own.

Pre-shredded cheese: Opt for pre-shredded cheese to cut down on prep time.

One-bowl mixing: Mix the cornbread batter in the same bowl you used for the chicken mixture to reduce cleanup.

Line the baking dish: Use parchment paper to line your baking dish for easier cleanup.

Microwave the milk: Warm the milk slightly in the microwave to help the cornbread mix blend more smoothly and quickly.