Pioneer Woman BBQ chicken cornbread bake is an easy casserole made with rotisserie chicken, barbecue sauce and cheesy cornbread topping, ready in 75 minutes. That makes it a solid pick for weeknight dinners, potluck spreads or Sunday suppers, since everything cooks in one cast iron skillet.
Spreading the cornbread batter evenly matters more than anything, because thick spots stay gummy while thin edges burn. If you rush this step, the bake looks golden on top but stays raw in the center.
Baked beans go straight into the filling here, so you get smoky sweetness in every bite without needing a separate side. The creamed corn stirred into the cornbread batter also keeps the topping softer and richer than a dry boxed mix would on its own.
Pioneer Woman BBQ Chicken Cornbread Bake
Course: DinnerCuisine: American, SouthernDifficulty: Medium6
servings25
minutes40
minutes840
kcalA bubbly barbecue chicken filling bakes under a thick, golden cornbread crust that stays tender in the middle with crisp, cheddar-crusted edges.
Ingredients
6 tbsp. apple cider vinegar
2 tsp. sugar
2 tbsp. kosher salt
1 tsp. black pepper
2 cucumbers, thinly sliced
1 red onion, half thinly sliced and half chopped
1 tbsp. olive oil
3 garlic cloves, finely chopped
1 green bell pepper, chopped
3 c. shredded rotisserie chicken
1 (15-ounce) can baked beans
1 c. barbecue sauce
4 green onions, thinly sliced
6 tbsp. salted butter, melted
1 c. sour cream, at room temperature
1 (14.75-ounce) can creamed corn
1 large egg, at room temperature
1 (8.5-ounce) box corn muffin mix
1 c. shredded cheddar cheese (about 4 oz.)
Directions
- Make the cucumber salad: Whisk the vinegar, sugar, 1 tablespoon salt and 1/2 teaspoon pepper in a medium bowl, then add the cucumbers and sliced red onion. Toss to combine, then cover and refrigerate until ready to serve.
- Cook the filling vegetables: Preheat the oven to 350 degrees F, then heat the olive oil in a 12-inch cast iron skillet over medium heat. Once hot, add the garlic, bell pepper, chopped red onion, 1 teaspoon salt and remaining 1/2 teaspoon pepper, then cook and stir until softened, about 5 minutes.
- Build the barbecue filling: Fold in the chicken, beans, barbecue sauce, 3 green onions and 1 teaspoon salt, then bring to a boil and remove from the heat.
- Mix the cornbread batter: Stir together the melted butter, sour cream, creamed corn and egg in a large bowl. Once smooth, add the corn muffin mix and remaining 1 teaspoon salt, stirring until just combined, then fold in 1/2 cup cheese.
- Top with cornbread: Dollop the cornbread mixture over the chicken filling and spread in an even layer, then sprinkle with the remaining 1/2 cup shredded cheese.
- Bake and serve: Bake until the cornbread is set and golden brown, 40 to 45 minutes, then let cool for 10 minutes. Once rested, top with the remaining green onion and serve alongside the cucumber salad.
FAQs
What can I use instead of rotisserie chicken in this bake?
Any cooked, shredded chicken works here, so leftover grilled or baked chicken breasts swap in easily. You could also try slow cooker chicken, since its softer texture soaks up the barbecue sauce even better.
How long does BBQ chicken cornbread bake last in the fridge?
It keeps in an airtight container in the fridge for up to 3 days. When you reheat it, use a 350 degree F oven for about 15 minutes so the cornbread topping stays crisp instead of going soft in the microwave.
Can I use a regular baking dish instead of a cast iron skillet?
A 9×13-inch baking dish works, but you will need to cook the filling in a separate pot first before transferring it over. That extra step is why the cast iron is worth using, since it goes straight from burner to oven without another dish to clean.
Why did my cornbread topping turn out soggy?
The most common cause is not spreading the batter evenly, which leaves thick pockets that do not bake through in time. Another reason is opening the oven too early, since the rush of cool air can stop the cornbread from setting in the center.
Can you freeze leftover BBQ chicken cornbread bake?
You can freeze individual portions wrapped tightly in foil for up to 2 months. When you are ready, thaw overnight in the fridge and reheat in a 350 degree F oven for about 20 minutes so the cornbread crisps back up.
