A new way to serve a popular party appetizer!
Buffalo Wing Cornbread
Blue Cheese Mayo Dipping Sauce (see recipe below)
1 pound boneless skinless chicken
1/3 cup buffalo wing sauce, more or less to taste
2 tablespoons butter
1 1/2 cups flour
1/2 cup cornmeal
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 1/3 cup milk
2 eggs
1/2 cup shredded sharp cheddar cheese
Celery sticks
Green onion slices, for garnish
Preheat oven to 375 degrees.
Cut chicken into bite size pieces; add buffalo wing sauce and toss to coat. Set aside to marinate for 20-30 minutes.
Over medium heat, melt butter in 9-10 inch fry pan with straight sides (I like #8 cast iron); add chicken and the sauce. Saute until chicken is cooked through and most of the sauce is reduced. Keep chicken and pan warm while preparing cornbread mix. (NOTE: may cook chicken then transfer to a 9×9 square baking pan if needed)
Whisk together flour, cornmeal, sugar, salt and baking powder. In a small bowl whisk together milk and egg; stir milk and cheese into flour. Pour batter over chicken. Bake 20-25 minutes or until golden brown and cornbread is cooked through. Serve with celery sticks and Blue Cheese Mayo Dipping Sauce. Excellent with a tossed salad as an entrée, wonderful as a side bread. Serves 6-8, depending on how it is served.
Blue Cheese Mayo Dipping Sauce
1/2 cup crumbled blue cheese
1/2 cup mayonnaise
1/4 cup plain yogurt, more or taste
1/2 teaspoon salt
2 teaspoons lemon juice
1 tablespoon thinly sliced green onions (include tops)
Combine all ingredients and mix well. Cover and refrigerate to blend flavors.
Notes:
Get ready for March madness with this game stopper cornbread. Inspired by finger-licking good Buffalo hot wings, you’ll love this chicken cornbread while cheering on your favorite team. Serves 6-8
For delicious dairy recipes and nutrition information go to www.DairyCouncilUTNV.com, www.NationalDairyCouncil.org or on
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