Chipotle olive oil · Jalapeno Lime balsamic · Meat and Poultry · Persian Lime olive oil · Sriracha ·Mar 26, 2024

Chicken Cornbread Skillet

Name: Chicken Cornbread Skillet
Cook time: 40 min
Total time: 40 min
Ingredients: 2 tablespoons Fustini's Persian Lime olive oil, divided, plus more for greasing; 1 box Jiffy corn muffin mix; 1/2 cup sour cream; 1 large egg; 1/2 cup corn kernels; 1/2 red onion, diced; 1 1/2 bell peppers, diced; 2 cups shredded chicken; 1 1/3 cup barbeque sauce, divided; 2 tablespoons Farmstyle Sriracha; juice of 1 lime; Kosher salt and freshly ground black pepper; 1 cup shredded cheddar cheese; 1 cup shredded Cojita cheese; green onions, thinly sliced for garnish

Submitted by Denise Walburg

Cook Time

40 minutes

Ingredients

2 tablespoons Fustini's Persian Lime olive oil, divided, plus more for greasing
1 box Jiffy corn muffin mix
1/2 cup sour cream
1 large egg
1/2 cup corn kernels
1/2 red onion, diced
1 1/2 bell peppers, diced
2 cups shredded chicken
1 1/3 cup barbeque sauce, divided
2 tablespoons Farmstyle Sriracha
juice of 1 lime
Kosher salt and freshly ground black pepper
1 cup shredded cheddar cheese
1 cup shredded Cojita cheese
green onions, thinly sliced for garnish

Directions

Preheat oven to 400 degrees F and grease a large ovenproof skillet with olive oil. In a medium bowl, mix together corn muffin mix, sour cream, olive oil, egg and corn. Pour into prepared skillet and bake until golden, 20 minutes.
Meanwhile, in another skillet, heat the remaining olive oil to medium heat. Cook onion and peppers until soft. Add chicken, 1 cup barbeque sauce 1 tablespoon sriracha and lime juice. Season with salt and pepper. Cook until warmed through.
When cornbread is done, poke holes all over with the bottom of a wooden spoon then pour the remaining barbeque sauce and sriracha into the holes. Add chicken mixture and top with cheeses. Cover with foil and bake until cheese is melty, about 20 minutes. Garnish with green onions before serving.

Chicken Cornbread Skillet