Ingredients
Scale
- 1 package (8.5 oz) corn muffin mix
- 1/3 cup milk
- 1 large egg
- 1.5 cups shredded cooked chicken (rotisserie works great)
- 1/2 cup your favorite BBQ sauce
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped green onions (optional garnish)
- Non-stick cooking spray or paper liners
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin with non-stick cooking spray or line it with paper baking cups to ensure the muffins don’t stick.
- In a medium-sized mixing bowl, combine the shredded cooked chicken and the BBQ sauce. Stir until every piece of chicken is evenly coated in the sauce. Set this aside for a moment.
- In a separate large bowl, combine the corn muffin mix, egg, and milk. Stir until just combined. It is okay if there are a few small lumps in the batter; overmixing can make the muffins tough.
- Divide about two-thirds of the cornbread batter evenly among the 12 muffin cups. Spoon a generous tablespoon of the BBQ chicken mixture into the center of each cup. Top the chicken with the remaining cornbread batter and a sprinkle of shredded cheddar cheese.
- Place the muffin tin in the oven and bake for 15 to 20 minutes, or until the cornbread is golden brown and a toothpick inserted into the bread part comes out clean. Remove from the oven and let them cool in the pan for 5 minutes before serving.
- Cook Time: 35 minutes
- Diet: Standard