Buffalo Chicken Cornbread with Blue Cheese Mayonnaise
- 1 1/2 pounds chicken tenders, cut into 1 1/2-inch pieces if desired
- 1/3 cup Louisiana-style hot sauce
Blue Cheese Mayonnaise
- 1/2 cup mayonnaise
- 1/4 cup plain yogurt
- 2 ounces blue cheese, crumbled
- 1/2 teaspoon salt
- 2 teaspoons fresh lemon juice
- 3 tablespoons butter or margarine
- 1/2 cup chopped red onion
- 2/3 cup chopped celery
- 1 (6 ounce) package Martha White Cornbread Mix
- 1/2 cup milk
- 1 egg
- Heat oven to 425 degrees F.
- In medium bowl, combine chicken and Louisiana-style hot sauce. Toss to coat.
- Marinate at room temperature for 20 minutes.
- Meanwhile, in a small bowl, combine Blue Cheese Mayonnaise ingredients; mix well.
Cover and refrigerate until ready to serve.
- 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
- In same skillet, melt remaining 2 tablespoons of butter over medium heat. Add
the chicken mixture. Cook, stirring frequently, for 5 minutes.
- Reduce heat to low while preparing topping.
- In a medium bowl, combine vegetable mixture and remaining cornbread topping ingredients;
mix well. Spoon evenly over the chicken mixture.
- Bake at 425 degrees F for 15 to
20 minutes or until topping is golden brown and set.
- Cut into wedges and top each serving with the 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