Ingredients
For the cornbread
1⁄2 cup butter, softened
1 1⁄2 cup plain yogurt (I used Greek.)
2 eggs
1⁄2 cup brown sugar plus 2 tablespoons
1 cup yellow cornmeal
1 cup flour
1 1⁄2 teaspoons baking soda
1 teaspoon salt
1 tablespoon olive oil
12 ounces frozen corn
For the barbecue chicken
5 tablespoons olive oil
3-4 boneless, skinless chicken breasts, cut into small pieces
1 medium onion, chopped
1 bell pepper, diced
2 cloves garlic, minced
1 cup ketchup
1⁄4 cup water
1⁄4 cup balsamic vinegar (I used pomegranate balsamic.)
1⁄4 cup brown sugar
2 tablespoons paprika
1 tablespoon chili powder
1 teaspoon cayenne
1 1⁄2 cups cheddar cheese, shredded
Instructions
1. Heat oven to 375*F.
2. Beat together butter, yogurt, eggs, and 1⁄2 cup brown sugar. Add cornmeal, flour, baking soda and salt. Mix until batter forms.
3. Heat olive oil over high heat in large skillet. Add frozen corn and 2 tablespoons brown sugar and sauté 5 minutes.
4. Transfer corn to casserole dish. Pour batter over corn and stir to combine. Transfer to oven and bake 25 to 30 minutes or until just barely done.
5. Heat 5 tablespoon olive oil in now-empty skillet. Add chicken and cook until done, about 5 to 10 minutes. Add onion and bell pepper and continue cooking until soft.
6. Add garlic and cook until fragrant, about 30 seconds. Add remaining ingredients except for cheese and reduce heat to low. Simmer 15 minutes or until thickened.
7. Pour chicken mixture over cornbread and top with cheese. Return to oven and bake until cheese has melted, about 10 to 15 minutes.
Photo
Comments
This recipe is from Damndelicious although I ended up modifying it quite a bit to use a recipe I love for cornbread and a recipe I love for barbecue sauce. It was super tasty although a bit on the sweet side due to the sauce and cornbread. I might reduce the sugar in one of both of those places next time.