Buffalo Chicken Cornbread by The Webmaster (www.living-in-woodbridge-va.com) Buffalo Chicken Cornbread Every once in a while, the coupon inserts in the Sunday papers include a really good recipe. This one is a keeper... This recipe for Buffalo Chicken Cornbread with a blue cheese salad topping was included with a coupon for Martha White baking mixes. It was the Grand Prize winner of the 13th Annual National Cornbread Cook-Off! The original recipe combines several of our family favorites - blue cheese in a salad, cornbread (with or without add-ins) and buffalo chicken wings. We usually make all of these recipes individually: A Buffalo Chicken Salad Chicken Wings Corn Bread Dinner Salad with Blue Cheese Dressing but to find a combination of all our favorites rolled up into one quick and easy recipe...well, I just had to add it to my "personal cookbook". I tweaked the ingredients as I invariably do with any recipe to suit our taste. Preparation Time: 10 minutes Cooking Time: 30 minutes Serves 8 Make the Cornbread 1 large egg 3/4 cup milk 2 tablespoons olive oil 1 (6.5 oz) pakage of Martha White® Yellow Cornbread and Muffin Mix (add milk and egg) or Tenda-Bake® Yellow Self-Rising Corn Meal Mix - follow recipe on the package 1 cup shredded sharp cheddar cheese 1/2 cup crumbled blue cheese (Treasure Cave®) 2 cups Tysons® cooked, boneless buffalo-style chicken strips Red pepper flakes to taste 2 tablespoons parsley (original calls for cilantro) Prepare the Salad Small iceberg lettuce, shredded "chiffonade" style 1 cup sliced celery (optional in my opinion but they do go hand in hand with buffalo wings) 1/2 of a red onion, finely sliced 1/2 cup crumbled blue cheese 2/3 cup blue cheese or ranch dressing 1/2 cup diced Roma tomatoes Parsley (or cilantro) finely chopped Directions Heat the oven to 400*. Spray a cast iron skillet, an 8 by 8 inch baking dish or a foil pan with the Crisco® cooking spray. Stir the egg, milk and oil together. Add cornbread mix, cheddar cheese, 1/2 cup of blue cheese, diced chicken meat, red pepper flakes and 2 tablespoons of parsley. Stir until well blended. Pour mixture into the prepared skiller or baking dish, spreading evenly. Bake 20 to 30 minutes or until golden brown. Remove from the overn and allow to cool. Combine shredded iceberg lettuce, sliced celery, red onion and 1/2 cup of blue cheese. Toss with the dressing of your choice - blue or ranch. Cut cornbread into 8 wedge shaped servings. Top with the lettuce. Garnish with tomatoes and parsley. NOTE: I could not find the Crisco brand pure olive oil listed in the original ingredients so I used light olive oil. Original recipe copyright Martha White® Click here to post comments. Join in and write your own page! It's easy to do. How? Simply click here to return to Home Cooking.
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