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This hearty BBQ Chicken Cornbread Casserole has been my family's go-to comfort meal for busy weeknights. The combination of savory BBQ chicken topped with homemade cornbread creates an irresistible dinner that brings everyone to the table.
I first created this recipe when looking for creative ways to use ground chicken. It has since become our Thursday night tradition, with my children specifically requesting "that chicken cornbread thing" at least once a week.
Ingredients
- Ground chicken: Provides a lighter alternative to beef while still delivering great texture and protein. Choose lean ground chicken for best results.
- Yellow onion and green bell pepper: Add essential flavor and vegetables. Look for firm bell peppers with shiny skin.
- Barbecue sauce: Brings that signature tangy sweetness. Select your favorite brand or homemade version.
- Tomato sauce: Helps create the perfect saucy base. Use a quality brand for best flavor.
- Cheddar cheese: Creates a gooey middle layer. Freshly shredded melts better than pre-packaged.
- Yellow cornmeal: Gives authentic corn flavor. Stone-ground varieties offer the best texture and taste.
- Milk: Adds moisture to the cornbread. Whole milk provides the richest result.
- Basic baking ingredients: Like flour, sugar, egg, and butter create the perfect cornbread topping. Room temperature ingredients blend better.
Step-by-Step Instructions
- Prepare Your Space:
- Heat oven to 400°F and spray your 9x9 baking dish thoroughly with cooking spray. Even coverage prevents sticking later.
- Cook The Filling:
- Add ground chicken, chopped onion, and bell pepper to a large skillet over medium heat. Break up the chicken into small pieces while cooking for 5-6 minutes until no pink remains. This creates the savory base of your casserole.
- Create The Sauce:
- Pour barbecue sauce and tomato sauce into the cooked chicken mixture. Bring everything to a gentle boil, then reduce heat and simmer for 5 minutes. This allows the flavors to meld together beautifully.
- Make The Cornbread Topping:
- In a large bowl, whisk together cornmeal, milk, flour, sugar, salt, baking powder, egg, and melted butter until smooth. The batter should be pourable but not too thin. This creates your sweet golden topping.
- Assemble The Casserole:
- Layer the prepared chicken mixture into your baking dish, followed by an even layer of shredded cheddar cheese. Pour the cornbread batter on top, spreading gently to cover completely.
- Bake To Perfection:
- Place in preheated oven and bake for 30-35 minutes until the cornbread topping turns golden brown. The edges will begin to pull away slightly from the sides when done.
- Rest Before Serving:
- Allow the casserole to rest for 5 minutes before serving. This crucial step helps the layers set and makes serving much easier.
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The secret star of this recipe is actually the cornbread topping. My grandmother taught me to add a little extra sugar to cornbread when pairing it with savory dishes. The sweet-savory contrast makes this casserole truly special and reminds me of Sunday dinners at her house.
Make-Ahead Options
This casserole works beautifully as a make-ahead meal. You can prepare the chicken mixture up to two days in advance and store it in the refrigerator. When ready to serve, simply reheat the filling, add the cheese layer, prepare the fresh cornbread batter, and bake according to directions. This saves valuable time on busy weeknights without sacrificing flavor.
Customization Ideas
The basic recipe provides a fantastic starting point, but feel free to make it your own. Add corn kernels or black beans to the chicken mixture for extra texture and nutrition. Incorporate diced jalapeños for heat or swap the cheddar for pepper jack cheese for a spicy variation. Some families love adding a layer of cream cheese before the cheddar for an extra creamy center. Whatever your preference, this recipe adapts beautifully.
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Serving Suggestions
While this casserole stands alone as a complete meal, a few simple sides can elevate the experience. A crisp green salad with vinaigrette provides refreshing contrast to the rich casserole. For more substantial meals, consider honey glazed carrots or steamed green beans. During summer months, we enjoy pairing this with fresh sliced watermelon for a perfect seasonal balance.
Storage And Reheating
Leftovers maintain their flavor and texture wonderfully when stored properly. Keep refrigerated in an airtight container for up to 4 days. For best reheating results, cover with foil and warm in a 350°F oven for 15-20 minutes until heated through. Microwave reheating works in a pinch but may make the cornbread slightly tougher. Individual portions freeze exceptionally well for up to 3 months when wrapped tightly in plastic wrap and foil.
Frequently Asked Questions
- → Can I use a different protein instead of ground chicken?
Yes, you can substitute ground turkey, ground beef, or shredded rotisserie chicken for a similar result.
- → Can I make this dish ahead of time?
Yes, you can prepare the chicken filling and cornbread batter in advance. Store them separately in the refrigerator and assemble before baking.
- → What other cheeses can I use?
Cheddar works great, but you can also use mozzarella, Monterey Jack, or a blend for different flavors.
- → Can I make this cornbread topping gluten-free?
Yes, by substituting the flour with a gluten-free all-purpose flour blend, you can make the topping gluten-free.
- → How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.