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My family can't get enough of this filling BBQ Chicken Cornbread Casserole when we're rushed on weeknights. There's something magical about tangy BBQ chicken under a layer of scratch-made cornbread that gets everyone running to dinner.
I whipped up this dish when I was trying to find new ways to cook with ground chicken. Now it's our Thursday tradition, with my kids asking for "that cornbread chicken thingy" every single week.
Ingredients
- Ground chicken: Makes for a lighter dish than using beef but still packs plenty of protein. Grab the lean stuff for best results.
- Yellow onion and green bell pepper: They bring needed flavor and veggie goodness. Go for peppers that feel firm and look glossy.
- Barbecue sauce: Gives that yummy sweet-tangy kick. Just use whatever brand you like best.
- Tomato sauce: Creates the perfect saucy foundation. Don't skimp on quality here.
- Cheddar cheese: Makes that gooey middle section. Grate it yourself instead of buying pre-shredded.
- Yellow cornmeal: Brings that real corn taste. Try stone-ground for extra flavor punch.
- Milk: Keeps the cornbread moist. Whole milk works best if you have it.
- Basic baking ingredients: You'll need flour, sugar, egg, and butter for your cornbread top. Let them sit out a bit before using.
Step-by-Step Instructions
- Set Up Your Kitchen:
- Turn your oven to 400°F and coat a 9x9 baking dish with cooking spray. Don't miss any spots or it'll stick later.
- Make The Meat Base:
- Toss ground chicken, diced onion, and bell pepper into a big skillet over medium heat. Break the chicken into tiny bits while it cooks for 5-6 minutes until it's no longer pink. This forms your tasty foundation.
- Mix In The Sauces:
- Add your BBQ sauce and tomato sauce to the chicken mix. Let it bubble up gently, then turn down the heat and simmer for 5 minutes. This lets all those flavors come together.
- Whip Up The Cornbread:
- In a big bowl, mix cornmeal, milk, flour, sugar, salt, baking powder, egg, and melted butter until it's smooth. You want it runny enough to pour but not watery. This will be your golden topping.
- Build Your Casserole:
- Put the chicken mixture in your baking dish first, then scatter shredded cheddar on top. Pour the cornbread mix over everything, spreading it carefully to cover it all.
- Cook It Up:
- Stick it in your hot oven for 30-35 minutes until the cornbread turns a nice golden color. You'll know it's done when the edges pull away from the sides a bit.
- Let It Settle:
- Wait 5 minutes before you dig in. This waiting part helps everything firm up so it doesn't fall apart when served.
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The real hero in this dish is definitely the cornbread on top. My grandma always told me to add extra sugar to cornbread when you're serving it with savory food. That sweet-salty combo is what makes this casserole so darn good and takes me back to her Sunday dinners.
Make-Ahead Options
You can totally prep this ahead of time. Cook the chicken part up to two days early and keep it in the fridge. When you're ready to eat, just warm up the meat, add cheese, mix up fresh cornbread batter, and bake it all together. This trick saves tons of time on busy nights but keeps all the flavor.
Customization Ideas
The standard recipe works great, but feel free to switch things up. Try throwing in some corn or black beans for extra crunch and nutrients. Add chopped jalapeños if you want some heat, or swap regular cheddar for pepper jack to spice things up. Many folks love adding a cream cheese layer under the cheddar for extra creaminess. This dish handles changes really well.
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Serving Suggestions
This casserole works by itself as a full meal, but a few sides can make it even better. Try a simple green salad with dressing for a fresh contrast. If you want something more filling, go with honey-glazed carrots or steamed green beans. In summer, we love eating this with fresh watermelon slices for a perfect meal balance.
Storage And Reheating
The leftovers stay tasty when you store them right. Keep them in the fridge in a sealed container for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes until hot. You can use the microwave if you're in a hurry, but the cornbread might get a bit tough. Single portions freeze really well for up to 3 months if you wrap them tightly in plastic and foil.
Common Recipe Questions
- → Can I swap out ground chicken for something else?
You bet! Ground turkey, beef, or even torn pieces of rotisserie chicken will work just as well.
- → Is it possible to prep this meal beforehand?
For sure! You can make the chicken mix and cornbread batter earlier. Just keep them apart in the fridge and put them together right before you bake.
- → What if I want to try different cheese options?
Cheddar is great, but feel free to try mozzarella, Monterey Jack, or even a mix of cheeses for new taste combos.
- → Can I make the cornbread part without gluten?
Absolutely! Just swap regular flour with your favorite gluten-free flour blend and your topping will be good to go.
- → What's the best way to keep the leftovers?
Put any extras in a container that seals tight and stick it in your fridge for up to 3 days. Warm it up in your microwave or oven before you eat it again.