BBQ chicken cornbread casserole
Smoky-sweet BBQ chicken with corn and black beans under a golden cornbread lid, all in one dish.
- 45 min total
- 15 min hands-on
- Anyone can make this
- Serves 6
- About $2.10 a serving
- 750 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 1 tbsp butter, for the dish
- 3 cups rotisserie chicken, shredded
- ¾ cup bbq sauce
- 1 can black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup shredded cheddar
- 2 packages corn muffin mix, 8.5 oz boxes
- 2 large eggs
- ⅔ cup milk
- 2 stalks green onions, sliced (optional)
From your pantry
- ½ tsp onion powder
Each serving has about 750 calories, 34 g protein, 93 g carbs and 27 g fat, and costs about $2.10 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No black beans? Pinto beans or kidney beans work.
- No frozen corn? Canned corn works.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
- No milk? Half-and-half works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the oven to 400°F and butter a 9-by-13-inch baking dish.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the chicken and it in a bowl with the BBQ sauce, beans, corn and onion powder.
Shred. Shredding means making thin strips, either on the big holes of a grater or by pulling cooked meat apart with two forks. Shreds soak up sauce and mix evenly through a dish.
How you’ll know: Cooked chicken pulls apart into strands with little effort, and cheese comes off in long, loose strips.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Spread the chicken in the dish and scatter the cheddar over it.
the cornbread mix, eggs and milk in the same bowl just until no dry streaks remain.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Dolly’s tip: Lumpy batter is right. Overmixing makes the cornbread tough.Drop the batter over the filling in big spoonfuls, then spread it gently to cover.
Dolly’s tip: Small gaps are fine. The batter spreads as it bakes.22 to 25 minutes, until the top is and a toothpick in the cornbread comes out clean.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 23 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Let it sit 5 minutes, then scatter the green onions over the top and serve.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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