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In the realm of comfort food, few dishes can match the heartwarming appeal of BBQ Chicken Cornbread Bowls. This delightful recipe is a harmonious fusion that beautifully combines the smoky, tangy richness of barbecue chicken with the warm, inviting flavor of cornbread. Whether you're hosting a casual gathering, planning a party, or simply looking for a cozy family dinner option, these mini bowls are sure to impress. With their crispy exterior and fluffy interior, they cater to a wide range of tastes, making them a hit with both adults and children alike.

Mini BBQ Chicken Cornbread Bowls

Discover the joy of Mini BBQ Chicken Cornbread Bowls, a perfect blend of smoky barbecue chicken nestled in warm, fluffy cornbread. Ideal for gatherings, family dinners, or cozy evenings, these mini bowls promise to delight both kids and adults alike. With a variety of customizable flavors, this recipe not only ensures deliciousness but also showcases easy preparation steps. Elevate your mealtime with a comforting dish that's versatile and fun to make!
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Ingredients
  

1 cup shredded cooked chicken

1 cup BBQ sauce (your preferred flavor)

1 ½ cups cornmeal

1 cup all-purpose flour

4 teaspoons baking powder

½ teaspoon salt

1 tablespoon sugar

2 large eggs

1 cup milk

¼ cup vegetable oil

1 cup frozen sweet corn, thawed

1 cup shredded cheddar cheese

¼ cup chopped green onions, plus more for garnish

Optional: sliced jalapeños for a spicy kick

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Prepare a muffin tin or mini pie pan by greasing it well; alternatively, you can line the cups with parchment paper for easier removal.

    Prepare the BBQ Chicken: In a medium-sized mixing bowl, combine the shredded chicken with the BBQ sauce. Stir well until all of the chicken is thoroughly coated with the sauce. Set this mixture aside to let the flavors meld.

      Make the Cornbread Mixture: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar until the ingredients are evenly combined, ensuring there are no lumps.

        Combine Wet Ingredients: In another medium bowl, whisk together the eggs, milk, and vegetable oil until the mixture is smooth and well blended.

          Mix Everything Together: Pour the wet ingredients into the bowl containing the dry ingredients. Stir gently until just combined—be careful not to over-mix! Then, fold in the thawed sweet corn, shredded cheddar cheese, and chopped green onions until they are evenly distributed throughout the batter.

            Fill the Muffin Tins: Using a spoon, place about one tablespoon of the cornbread batter into the bottom of each cup in the muffin tin. Next, add about one tablespoon of the BBQ chicken mixture on top of the batter. Finally, spoon another tablespoon of the cornbread mixture over the chicken to ensure it's fully covered.

              Bake: Transfer the muffin tin to the preheated oven and bake for 15-20 minutes. The mini cornbread bowls are done when they are golden brown on top, and a toothpick inserted into the center comes out clean.

                Cool and Serve: Allow the mini cornbread bowls to cool in the pan for about 5 minutes. Then, gently remove them from the tin. For garnish, sprinkle additional chopped green onions or fresh jalapeños on top if desired.

                  Enjoy: Serve these delightful bowls warm, accompanied by extra BBQ sauce for dipping!

                    Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12 mini bowls