Chicken-N-Veggie Filled Confetti Cornbread
Serves: 3
Madilyn Boehm
1 January 1970
Based on User reviews:
47
Spice
43
Sweetness
41
Sourness
45
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Parmesan (grated)1 cup
Mozzarella (shredded)1 cup
Mayonnaise2 tsps
Garlic (minced)3 tsps
Hot Pepper Sauce3 cups
Cooked Chicken (diced)2
Eggs2 tbsps
Oil3 cup
Milk1 cup
Flour (self-rising)Directions:
1
Preheat oven to 400 degrees F
2
Place a greased 12-inch cast iron skillet in the oven to heat
3
In a large bowl, combine the artichoke hearts, spinach, Parmesan, mozzarella, mayonnaise, garlic, and 2 teaspoons hot pepper sauce
4
Mix well, and then fold in the cooked chicken
5
Set aside
6
In a medium bowl, blend eggs, oil and 1 teaspoon hot pepper sauce
7
Add the milk, carbonated beverage, cornmeal and flour
8
Mix well, and then stir in 1 cup of the chopped bell pepper
9
Remove the skillet from the oven
10
Pour the cornbread batter into the skillet
11
Carefully spread the batter with a spoon toward the sides of the skillet
12
The batter will begin to rise around edge of skillet
13
Spoon the chicken mixture on top of the batter, leaving the edges uncovered
14
Gently press the chicken mixture into the batter, making the edges rise slightly
15
Sprinkle the remaining 1/3 cup of bell pepper over the top
16
Bake for 25 to 35 minutes, or until the cornbread is golden and the filling is hot
17
Remove from the oven and cool for 5 to 10 minutes
18
Cut into wedges and serve