Posting the most amazing recipe, take two.
Yes, this is the second attempt at posting this recipe. Not sure exaclty what happened – but it warranted a Do Over. This should teach me to actually save my work in a Word document prior to posting. Live and learn and no harm done.
Being a food blogger I like to peruse other food blogs to find inspiration and get ideas. Sometimes it’s good, other times it just doesn’t spark anything for me. Then you get the recipes that make all the bells and whistles go off in your head, grabbing your attention and smacking you right in the face with a blindingly golden halo. Or in this case, BBQ Chicken and Jalapeno Cornbread.
When I came across this recipe over at Damn Delicious, I knew I had to make it. This is one of those recipes that just begs you to make it. So I did. I succumbed to the sweet and savory decadence dancing in front of my face wafting their seductive aromas into my nostrils.
Too much? Nah, not when you take a bite of this. I wanted to research where this recipe came from because over at Damn Delicious, they got it from Table For Two. I followed the trail from there to Laura’s Sweet Spot who indicated they got it from Rachel Ray. Whew….but it’s seriously that good of a recipe. I mean it’s damn gooooood.
This pie lasted only a day in my house. I don’t think I’ve tasted anything more dangerously, decadently delicious before. I say it’s dangerously decadent due to the nutritional content. I would be doing a disservice if I don’t come up front and say this dish is serious Comfort Zone Food. On the other side, if you have to ask or look at the content (don’t do it…just don’t) then you just are not ready for the explosion of sweet and savory sensations dancing on your taste buds sending you into a blissful state of euphoria.
If you are the type who “just-dives-right-in” and does it (just this once), you’ve put your Big Calorie Pants on. Because you too, know this is too good to pass up and soon, the fork below will be moving toward your face and into your own mouth.
Hey, you’ve got some sauce right there…yeah, on the side of your face and your mouth. Seriously, what’d you do plop your face down in the whole pie???
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 green bell pepper, diced
- 2 boneless, skinless chicken breasts, cooked and shredded
- 3 cloves garlic, minced
- 1 tablespoons chili powder
- 1½ teaspoons cumin
- 2 teaspoons hot sauce
- Kosher salt and freshly ground black pepper, to taste
- 1 cup tomato sauce
- 2 tablespoons Worcestershire sauce (I used low-sodium)
- 2 tablespoons dark brown sugar
- 1½ cups shredded cheddar cheese
- Chopped parsley leaves, for garnish
- FOR THE CORNBREAD:
- 2 boxes Jiffy corn bread mix
- 2 eggs
- ⅔ cup milk
- 1 15 oz can creamed corn
- ½ yellow onion, chopped
- 1 cup cheddar cheese (I did half sharp and half medium cheddar)
- ⅓ cup jalapeno, seeded and diced
- To make the cornbread, preheat the oven to 375 degrees F. Lightly oil a 9-inch pie pan or coat with nonstick spray; set aside.
- In a large bowl, combine Jiffy, eggs and milk until just moist.
- Add the creamed corn, onion, cheese and jalapeno until incorporated. There will be lumps from the cornmeal, this is okay.
- Add the batter to the pie pan, smoothing out the top.
- Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.
- Remove from oven and cool on a wire rack; set aside. (You may need to gently push down the top to make it evenly flat instead of mounded.)
- Preheat the broiler.
- Heat olive oil in a medium skillet over medium high heat. Add the chicken, onion and bell pepper and cook, stirring occasionally, until the onions become translucent, about 5 minutes.
- Add the garlic and saute until fragrant, about 1-2 minutes.
- Add the chili powder, cumin and hot sauce; season with salt and pepper, to taste.
- Stir in the tomato sauce, Worcestershire sauce and brown sugar. Reduce heat to low; simmer, stirring occasionally, until sauce has thickened, about 5-7 minutes.
- Spread the chicken mixture evenly over the cornbread. Sprinkle with cheese.
- Place into oven and broil just until the cheese has melted, about 3 minutes.
- Slice into wedges and serve immediately, garnished with parsley.