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Buffalo Chicken Cornbread With Blue Cheese Mayonnaise - Bread Recipes - Recipes for Bread
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Recipe for Buffalo Chicken Cornbread With Blue Cheese Mayonnaise from the Bread section.
Buffalo Chicken Cornbread with Blue Cheese MayonnaiseSource: Recipe by Diane Sparrow - winner of the 2002 National Cornbread Cook-Off sponsored by the Martha White and Lodge Cast Iron companiesChicken mixture
1 1/2 pounds chicken tenders, cut
into 1 1/2-inch pieces if desired
1/3 cup Louisiana-style hot sauceBlue Cheese Mayonnaise
1/2 cup mayonnaise
1/4 cup plain yogurt
2 ounces blue cheese, crumbled
1/2 teaspoon salt
2 teaspoons fresh lemon juiceCornbread topping
3 tablespoons butter or margarine
1/2 cup chopped red onion
2/3 cup chopped celery
1 (6 ounce) package Martha White Cornbread Mix
1/2 cup milk
1 eggPreheat oven to 425 degrees F.In medium bowl, combine chicken and Louisiana-style hot sauce. Toss to coat. Marinate at room temperature for 20 minutes.Meanwhile, in a small bowl, combine Blue Cheese Mayonnaise ingredients; mix well. Cover and refrigerate until ready to serve.Melt 1 tablespoon butter in a 10 1/2-inch cast-iron skillet over medium heat. Cook and stir onion and celery in the butter until soft. Remove vegetable mixture from skillet.In same skillet, melt remaining 2 tablespoons of butter over medium heat. Add the chicken mixture. Cook, stirring frequently, for 5 minutes. Reduce heat to low while preparing topping.In a medium bowl, combine vegetable mixture and remaining cornbread topping ingredients; mix well. Spoon evenly over the chicken mixture. Bake at 425 degrees F for 15 to 20 minutes or until topping is golden brown and set.Cut into wedges and top each serving with the Blue Cheese Mayonnaise.Serves 6.
We hope you enjoy your freshly made Buffalo Chicken Cornbread With Blue Cheese Mayonnaise. This recipe came from Bread's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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