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Mini BBQ Chicken Cornbread Bowls are a delightful fusion of flavors that expertly blend the sweetness of cornbread with the savory richness of BBQ chicken. These bite-sized treats have become increasingly popular, making them a staple at gatherings, weeknight dinners, and as a fun appetizer option that is sure to impress. The allure of these bowls lies not only in their taste but also in their presentation; they are visually appealing and easy to serve, making them a hit among both kids and adults alike. As we delve into the recipe, we’ll explore the ingredients, preparation methods, and some fascinating details about each component that contributes to the overall experience of making and savoring these delicious creations.

Mini BBQ Chicken Cornbread Bowls

Discover the delicious delight of Mini BBQ Chicken Cornbread Bowls, where sweet cornbread meets savory BBQ chicken in a bite-sized treat. Perfect for gatherings or cozy dinners, these bowls are easy to make and visually enticing. The recipe walks you through crafting cornbread from scratch, preparing a flavorful BBQ filling, and adding garnishes for an extra flair. Get ready to impress your guests with this fun and tasty dish that everyone will love!
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Ingredients
  

For the Cornbread:

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon sugar

1 cup buttermilk

1 large egg

1/4 cup unsalted butter, melted

1 cup corn kernels (fresh or frozen)

For the BBQ Chicken Filling:

2 cups cooked chicken, shredded (rotisserie chicken works great)

1 cup BBQ sauce (your favorite brand or homemade)

1/2 cup red onion, finely diced

1/2 cup shredded cheddar cheese

1/4 cup green onions, thinly sliced (for garnish)

Optional:

Sour cream or Greek yogurt (for serving)

Fresh cilantro (for garnish)

Instructions
 

Prepare the Cornbread Mixture: In a large bowl, combine cornmeal, flour, baking powder, salt, and sugar. Mix well to ensure there are no lumps. In another bowl, whisk together buttermilk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Fold in the corn kernels.

    Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin or mini cornbread bowl pan.

      Bake the Cornbread Bowls: Spoon the cornbread batter into the muffin tin, filling each cup about halfway. Bake for 15-20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. Once done, remove from the oven and let cool slightly.

        Prepare the BBQ Chicken: In a medium saucepan over medium heat, combine the shredded chicken, BBQ sauce, and diced red onion. Stir until heated through and everything is well coated in the sauce, about 5-7 minutes.

          Assemble the Bowls: Once the cornbread cups have cooled slightly, use a small spoon or a melon baller to create a little hollow in the center of each cornbread bowl. Fill each hollow with the BBQ chicken mixture and top with shredded cheddar cheese.

            Final Bake (Optional): Return the filled cornbread bowls to the oven for an additional 5-7 minutes or until the cheese is melted and bubbly.

              Serve: Remove the bowls from the oven and let them cool for a few minutes. Garnish with sliced green onions and cilantro if desired. Serve warm with a dollop of sour cream or Greek yogurt on top.

                Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 12 mini cornbread bowls