(10 – 12 Servings)
- 1 pkg. “JIFFY” Corn Muffin Mix
- 1 egg
- 1/2 cup sour cream
- 2 Tbsp. margarine or butter, melted
- 1 can (8.25 oz) cream style corn
- 1 cup onion, chopped
- dash salt
- dash pepper
- 2 cans (12.5 oz) premium chicken breast
- 1 cup BBQ sauce
- 2 cups Cheddar Pepper Jack cheese, shredded
- 1/4 cup scallions
Preheat oven to 400°F. Grease a large cast iron skillet.
Combine muffin mix, egg, sour cream, margarine or butter and corn. Pour into skillet. Bake 15 – 17 minutes or until golden brown. Sauté onion; season with salt and pepper. Add chicken. Stir until combined. Add BBQ sauce and cook until warmed through. Pour over cornbread and top with cheese. Cover with aluminum foil (do not let foil touch cheese). Bake 14 – 15 minutes or until cheese is melted. Remove foil and bake an additional 5 minutes. Top with scallions. Cool for 5 minutes before serving.
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