BBQ Chicken Cornbread Skillet
This rustic Southern-inspired dish combines smoky BBQ chicken with cheesy, golden cornbread all baked together in a single skillet. It’s sweet, savory, and satisfying with a bit of spice — kind of like a BBQ pie meets casserole.
Time
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients
For the BBQ Chicken Layer:
2 cups cooked chicken (shredded, rotisserie works well)
1 cup BBQ sauce (use smoky or spicy to taste)
1/2 cup red onion, thinly sliced
1 cup canned or frozen corn (thawed)
1/2 cup shredded cheddar
Salt & pepper, to taste
1 tbsp olive oil (for sauteing)
For the Cornbread Topping:
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tbsp sugar (optional)
1 tbsp baking powder
1/2 tsp salt
1 cup buttermilk (or regular milk with 1 tsp vinegar)
1 large egg
1/4 cup melted butter or neutral oil
1/2 cup shredded cheddar cheese
1 chopped green chili or 1/4 tsp chili flakes
Instructions
Preheat & Prep:
Preheat oven to 400°F (200°C).
If using uncooked chicken, cook and shred it ahead of time.
Saute the Veggies:
In a 10-inch oven-safe skillet, heat 1 tbsp olive oil over medium heat.
Add sliced red onions and cook until softened (about 3 minutes).
Stir in corn and cook for another 2 minutes.
Add Chicken & Sauce:
Add shredded chicken to the skillet.
Pour in the BBQ sauce and mix well until coated and heated through.
Optional: stir in 1/2 cup cheddar for extra richness.
Spread the mixture evenly in the skillet and remove from heat.
Make Cornbread Batter:
In a bowl, whisk cornmeal, flour, sugar, baking powder, and salt.
In another bowl, whisk buttermilk, egg, and melted butter.
Pour wet into dry and stir just until combined.
Fold in shredded cheddar and chili if using.
Top & Bake:
Pour cornbread batter over the BBQ chicken in the skillet, spreading evenly to the edges.
Bake uncovered for 20–25 minutes, or until the cornbread is golden and a toothpick comes out clean.
Cool & Serve:
Let rest 5–10 minutes before slicing.
Garnish with fresh cilantro, scallions, or a drizzle of BBQ sauce.
Tips
Add black beans or bell peppers to the chicken mix for a Southwestern twist.
For a creamier base, stir 2 tbsp sour cream or cream cheese into the BBQ chicken layer.
Make it spicy: use chipotle BBQ sauce or add jalapenos to the cornbread.
Serving Suggestions
Serve with a fresh side salad, coleslaw, or avocado slices.
Great with a cold lemonade or iced tea.
Frequently Asked Questions
Can I use a baking dish instead of a skillet?
Yes, saute the filling separately and transfer to a greased 9×9-inch baking dish before topping with cornbread.
Can I make it vegetarian?
Swap the chicken with jackfruit, mushrooms, or a mix of black beans and bell peppers.
Can I make it ahead?
Yes. Prepare the BBQ chicken layer in advance and store separately. Add cornbread batter just before baking.
Nutritional Information
Calories: ~410
Protein: 24g
Carbs: 32g
Fat: 20g
Fiber: 3g
Sugar: 9g