{"id":397,"date":"2016-05-23T22:27:28","date_gmt":"2016-05-23T22:27:28","guid":{"rendered":"https:\/\/cookbook.maynardfolks.com\/?p=397"},"modified":"2016-05-23T22:27:28","modified_gmt":"2016-05-23T22:27:28","slug":"bbq-chicken-cornbread-skillet","status":"publish","type":"post","link":"https:\/\/cookbook.maynardfolks.com\/?p=397","title":{"rendered":"BBQ Chicken Cornbread Skillet"},"content":{"rendered":"<p><a href=\"https:\/\/cookbook.maynardfolks.com\/wp-content\/uploads\/2016\/05\/landscape-1463783686-bbq-chicken-cornbread-003.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-thumbnail wp-image-398\" src=\"https:\/\/cookbook.maynardfolks.com\/wp-content\/uploads\/2016\/05\/landscape-1463783686-bbq-chicken-cornbread-003-150x150.jpg\" alt=\"landscape-1463783686-bbq-chicken-cornbread-003\" width=\"150\" height=\"150\" \/><\/a><\/p>\n<p><b><u>Ingredients:<\/u><\/b><br \/>\n1 box JIFFY corn muffin mix<br \/>\n1\/2 c. sour cream<br \/>\n2 tbsp. butter, melted<br \/>\n1 egg<br \/>\n1\/2 c. corn kernels (frozen, canned, or fresh)<br \/>\n1 red onion, chopped<br \/>\nkosher salt<br \/>\nFreshly ground black pepper<br \/>\n2 c. rotisserie chicken, shredded<br \/>\n1 1\/3 c. BBQ sauce, divided<br \/>\nJuice of 1 lime<br \/>\n1 c. Cheddar, shredded<br \/>\n1 c. gouda, shredded<br \/>\n1\/4 c. chopped scallions<\/p>\n<p><b><u>Directions:<\/u><\/b><br \/>\nPreheat oven to 400 degrees F.<\/p>\n<p>Prepare cornbread base: In a medium bowl, mix together corn muffin mix, sour cream, butter, egg, and corn. Pour into a large cast iron skillet. Bake for 20 minutes, or until golden brown on top. Let cool slightly in pan.<\/p>\n<p>Meanwhile, make your barbecue filling. Saut\u00e9 onions over medium heat. Season with salt and pepper and cook until soft. Add the chicken and stir to break up meat. Stir in a cup of BBQ sauce and the lime juice. Season to taste and saut\u00e9 until warmed through.<\/p>\n<p>Poke entire surface of cornbread with a fork. Pour barbecue sauce over the cornbread. Add the meat mixture and top with shredded cheese. Cover with foil and bake until the cheese is melted, about 20 minutes. <\/p>\n<p>Remove foil and broil until cheese begins to brown, about 5 minutes.<\/p>\n<p>Top with scallions.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 1 box JIFFY corn muffin mix 1\/2 c. sour cream 2 tbsp. butter, melted 1 egg 1\/2 c. corn&hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-397","post","type-post","status-publish","format-standard","hentry","category-main-dishes"],"_links":{"self":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/397","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=397"}],"version-history":[{"count":1,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/397\/revisions"}],"predecessor-version":[{"id":399,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/397\/revisions\/399"}],"wp:attachment":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=397"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=397"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=397"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}