BBQ Chicken over Cornbread
Ingredients:
- flour - 1 cup
- yellow cornmeal - 1 cup
- sugar - 2/3 cup
- baking soda - 1/2 t
- salt - 1/2 t
- buttermilk - 1 cup
- butter, melted - 1/2 cup
- eggs - 2
- olive oil - 2 T
- onion, chopped - 1 medium
- bell pepper, diced - 1
- boneless, skinless chicken breasts, cooked, shredded - 2
- garlic, minced - 3 cloves
- chili powder - 1 T
- cumin - 1 1/2 t
- hot sauce - 2 t
- Kosher salt and fresh ground pepper - to desired taste
- tomato sauce - 1 cup
- Worcestershire sauce - 2 T
- dark brown sugar - 2 T
- shredded cheddar cheese - 1 1/2 cups
- chopped parsley leaves - garnish
Instructions:
In a bowl, combine flour, cornmeal, sugar, baking soda and salt. In another bowl, whisk together buttermilk, butter and eggs.
Pour wet ingredients over dry ingredients and stir with a rubber spatula just until moist. Pour batter into a greased 9 inch pie pan, smooth the top. Bake in a preheated 375 degree oven for 30 - 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, place on a wire rack to cool; set aside.
Prepare chicken -- heat olive oil in a skillet over medium high heat. Add chicken, onion and bell pepper, stir occasionally, until onions become translucent, about 5 minutes. Add garlic, stir frequently, until fragrant, for 1 - 2 minutes. Add chili powder, cumin and hot sauce, salt and pepper. Stir in tomato sauce, Worcestershire sauce and brown sugar.
Reduce heat to low; simmer, stir occasionally, until sauce has thickened, for 5 - 7 minutes. Evenly spread chicken mixture over the cornbread; sprinkle cheese over the top. Broil just until cheese is melted, about 3 minutes. Slice into wedges, serve immediately; garnished with parsley.
