I grew up on casseroles. It's such an easy way to hide vegetables. It's just best if you hide my vegetables. I tried out this recipe from tablefortwo and it really was delicious! I've found a lot of duds through the year, so....I'm really glad to have found this treasure. I'm definitely adding it to my casserole rotation. It covers all the food groups in one pan, and reheats well the next day...if it makes it that long!
BBQ Chicken Cornbread Pie
Bottom layer: 8.5 oz box cornbread mix, 1 egg, 2 T butter (melted), 3/4 c milk, 1/2 c. corn kernels
Top Layer: 2 T olive oil, 2 large piece of chicken (cooked and shredded), 3 cloves of garlic (minced), 1 med onion (chopped), 1 small red bell pepper (diced), salt and pepper to taste, 1 T chili powder, 1 1/2 t ground cumin, 2 t. hot sauce, 2 T Worcestershire sauce, 1 c. tomato sauce, 1 1/2 T brown sugar, 10 oz shredded cheddar cheese.
1. Heat oven to 400 and grease a 9 " pie pan.
2. In a bowl, mix the cornbread mix, egg, butter, and milk. Add corn. Pour mix into pan and bake for 15 minutes (or until the top is just set and golden brown). Remove from the oven.
3. In a skillet, on medium heat, add the oil, onion, and red pepper. Cook until soft and add chicken, garlic, and saute until fragrant. Add salt, pepper, chili powder, cumin, and hot sauce. Cook for 5 min and then add tomato sauce, Worcestershire sauce, and brown sugar. Stir and then reduce heat to low. Simmer until thickened (about 7 minutes).
4. Pour over cornbread mix. Sprinkle the top with cheese. Turn on the broiler and broil on high for 3 minutes (cheese should be melted).