Ingredients
- 2 (7-ounce) packages sweet yellow cornbread mix
- 1 cup whole milk
- 2 large eggs
- 1 1/2 cups chopped cooked chicken
- 1/3 cup barbeque sauce
- Chopped sweet pickles, for garnish
Directions
Preheat the oven to 400 F. Lightly spray a 24-cup miniature muffin pan with nonstick cooking spray.
In a medium bowl, combine the cornbread mix, milk, and eggs, stirring until smooth. Spoon the batter evenly into the prepared muffin cups. Bake until lightly browned, 10 to 12 minutes. Let cool in the pan for 5 minutes. Remove from the pan. Using a sharp knife, cut out the centers of the cornbread muffins to make a cup, leaving a 1/4-inch thick shell. Discard cornbread centers.
In a small bowl, combine the chicken and barbeque sauce. Spoon the mixture evenly into the cornbread cups. Garnish with chopped sweet pickles, if desired.
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By KelliC IRB
FL
on February 08, 2012
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So easy! I like this recipe because it was so quick to make but also different from the typical game day appetizers I have made in the past. It will definitely go into rotation for parties. My husband and friends had no problem eating them! I will try coleslaw on some next time but the pickles were great too.
By caresw
Plainfield, IL
on January 31, 2012
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I use regular muffin tins. It was easy to make and yummy.
By bonidea_487670
Philadelphia, PA
on September 18, 2011
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This was terrific! It's a very quick and simple recipe that can easily be made without any trouble or big-deal cooking. I left off the pickles, but that didn't hurt it. You can use chili if you like, or diced leftover ham, or savory instead of sweet cornbread, or anything that goes well with cornbread. I brought it to a girlfriends' potluck dinner and even the fussy ones ate it. Good on ya, Pauler!!! This has become one of my go-to recipes.
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