BBQ Chicken Cornbread Skillet

Ingredients:

For the Chicken Mixture:

2 cups cooked shredded chicken (rotisserie works great

1 cup BBQ sauce (your favorite brand or homemade)

½ cup diced red onion (optional)

1 cup shredded cheddar cheese (or a mix of cheddar & Monterey Jack)

1 can corn kernels, drained (optional but adds sweetness)

1–2 tbsp chopped cilantro (optional, for garnish)

For the Cornbread Topping:

1 box Jiffy Corn Muffin Mix (or homemade cornbread batter)

1 egg

⅓ cup milk

Instructions:

Preheat oven to 400°F (200°C).

Prepare the skillet filling:

In a large cast-iron skillet (10–12 inches), mix shredded chicken, BBQ sauce, red onion, and corn.

Heat over medium heat for 3–5 minutes until warmed through.

Stir in half of the cheese.

Make the cornbread olive oil

In a small bowl, mix the Jiffy mix, egg, and milk until combined.

Assemble

Pour the cornbread batter evenly over the chicken mixture in the skillet.

Sprinkle remaining cheese on top (optional for extra cheesiness).

Bake:

Bake uncovered for 20–25 minutes, or until the cornbread is golden and cooked through (a toothpick should come out clean from the center).

Garnish & Serve:

Let rest 5 minutes.

Garnish with chopped cilantro or green onions if desired.

Serve warm!

Variations & Tips:

Add diced jalapeños or hot sauce for a kick.

Use pulled pork instead of chicken for a smoky twist.

Double the cornbread topping if you prefer a thicker crust.

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