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
1/2 cup shredded sharp cheddar cheese
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.
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