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Buffalo Chicken Cornbread with Blue Cheese Mayonnaise



Chicken mixture

Blue Cheese Mayonnaise

Cornbread topping


  1. Heat oven to 425 degrees F.
  2. In medium bowl, combine chicken and Louisiana-style hot sauce. Toss to coat.
  3. Marinate at room temperature for 20 minutes.
  4. Meanwhile, in a small bowl, combine Blue Cheese Mayonnaise ingredients; mix well. Cover and refrigerate until ready to serve.
  5. Melt 1 tablespoon butter in a 10 1/2-inch cast-iron skillet over medium heat. Cook and stir onion and celery in the butter until soft. Remove vegetable mixture from skillet.
  6. In same skillet, melt remaining 2 tablespoons of butter over medium heat. Add the chicken mixture. Cook, stirring frequently, for 5 minutes.
  7. Reduce heat to low while preparing topping.
  8. In a medium bowl, combine vegetable mixture and remaining cornbread topping ingredients; mix well. Spoon evenly over the chicken mixture.
  9. Bake at 425 degrees F for 15 to 20 minutes or until topping is golden brown and set.
  10. Cut into wedges and top each serving with the Blue Cheese Mayonnaise.

Serves 6.

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


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