Barbecue Chicken Cornbread

Level: Simple
Serves: 6
Nutrition Facts Per Serving
Portion: 1 out of 6 servings
Calories: 340
Fat: 13 g
Saturated Fat: 6 g
Carbohydrates: 44 g
Fiber: 2 g
Sugar: 9 g
Protein: 12 g
Cholesterol: 60 mg
Sodium: 329 mg
Total Time: 1 hour
Hands-on Time: 20 minutes

Let cornbread shine as the centerpiece of your meal by adding tender, barbecued chicken to the batter before baking.

Ingredients

Nonstick spray, to coat the baking pan
1 1/2 cups yellow cornmeal
1/4 cup plain flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 cup milk
1 cup sour cream or low-fat Greek yogurt
2 tablespoons melted unsalted butter
1 large egg
1/2 cup chopped barbecued chicken
1/4 cup chopped fresh cilantro
1/2 cup sliced scallions

Instructions

Arrange your oven rack in the center and preheat the oven to 400F. Generously spray a 9-inch square baking pan or a 9-inch cast-iron skillet with nonstick spray.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, lightly whisk the milk, sour cream, melted butter, and egg. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped barbecued chicken, cilantro, and scallions.
Spread the batter evenly in the prepared pan. Bake until the cornbread springs back when lightly touched in the center, about 2535 minutes. Let it rest in the pan for about 15 minutes, run a knife around the edges if needed, then cut into squares or wedges. Serve warm or at room temperature.