Recipe for cooking buffalo chicken cornbread with blue cheese mayonnaise

Quick Meals- Soups and Bread :: Savory Quick Breads

Buffalo Chicken Cornbread with Blue Cheese Mayonnaise

Source: Recipe by Diane Sparrow - winner of the 2002 National Cornbread Cook-Off sponsored by the Martha White and Lodge Cast Iron companies

Chicken mixture
1 1/2 lb. chicken tenders, cut
    into 1 1/2-in. pieces if desired
1/3 C. Louisiana-style hot sauce

Blue Cheese Mayonnaise
1/2 C. mayonnaise
1/4 C. plain yogurt
2 oz. blue cheese, crumbled
1/2 tsp. salt
2 tsp. fresh lemon juice

Cornbread topping
3 Tbsp. butter or butter replacement
1/2 C. chopped red onion
2/3 C. chopped celery
1 (6 oz.) pkg. Martha White Cornbread Mix
1/2 C. milk
1 egg

Preheat oven to 425 degrees F.

In med. bowl, Mix together chicken and Louisiana-style hot sauce. Toss to coat. Marinate at room temperature for 20 min.

Meanwhile, in a sm. bowl, Mix together Blue Cheese Mayonnaise ingredients; mix well. Cover and refrigerate until ready to serve.

Melt 1 Tbsp. butter in a 10 1/2-in. cast-iron skillet over med. heat. Cook and stir onion and celery in the butter until soft. Remove vegetable mixture from skillet.

In same skillet, melt remaining 2 Tbsp. of butter over med. heat. Add the chicken mixture. Cook, stirring frequently, for 5 min. Reduce heat to low while preparing topping.

In a med. bowl, Mix together vegetable mixture and remaining cornbread topping ingredients; mix well. Spoon evenly over the chicken mixture. Bake at 425 degrees F for 15 to 20 min. or until topping is golden brown and set.

Cut into wedges and top each servings with the Blue Cheese Mayonnaise.

Servings 6.