Email to Buny      

Buffalo Chicken Cornbread with Blue Cheese Mayonaise

Source of Recipe

Recipe by Diane Sparrow - winner of the 2002 National Cornbread Cook-Off


List of Ingredients

Chicken mixture:
1 1/2 lb. chicken tenders, cut into 1 1/2-inch pieces if desired
1/3 C. Louisiana-style hot sauce

Blue Cheese Mayonnaise:
1/2 C. mayonnaise
1/4 C. plain yogurt
2 oz. blue cheese, crumbled
1/2 tsp. salt
2 tsp. fresh lemon juice

Cornbread topping:
3 T. butter or margarine
1/2 C. chopped red onion
2/3 C. chopped celery
1 (6 oz.) pkg. Martha White Cornbread Mix
1/2 C. milk
1 egg


Recipe

Preheat oven to 425 degrees. In medium bowl, combine chicken and Louisiana-style hot sauce. Toss to coat. Marinate at room temperature for 20 minutes.

Meanwhile, in a small bowl, combine Blue Cheese Mayonnaise ingredients; mix well. Cover and refrigerate until ready to serve.

Melt 1 tablespoon butter in a 10 1/2-inch cast-iron skillet over medium heat. Cook and stir onion and celery in the butter until soft. Remove vegetable mixture from skillet.
In same skillet, melt remaining 2 tablespoons of butter over medium heat. Add the chicken mixture. Cook, stirring frequently, for 5 minutes. Reduce heat to low while preparing topping.

In a medium bowl, combine vegetable mixture and remaining cornbread topping ingredients; mix well. Spoon evenly over the chicken mixture. Bake at 425 degrees for 15 to 20 minutes or until topping is golden brown and set.

Cut into wedges and top each serving with the Blue Cheese Mayonnaise. Serves 6.