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When it comes to comfort food, few dishes can rival the irresistible combination of BBQ chicken and cornbread. These two culinary staples have become beloved favorites across the United States, often gracing the tables of family gatherings, summer cookouts, and cozy weeknight dinners alike. The smoky, savory notes of BBQ chicken meld beautifully with the sweet, crumbly goodness of cornbread, creating a dish that is both heartwarming and satisfying.

Mini BBQ Chicken Cornbread Bowls

If you're looking for the ultimate comfort food, try these delicious Mini BBQ Chicken Cornbread Bowls! A charming blend of smoky BBQ chicken and sweet cornbread, these individual servings are perfect for gatherings or cozy dinners. This article walks you through the entire recipe, from crafting a fluffy cornbread base to filling it with mouthwatering BBQ chicken. With tips on customizations and serving suggestions, you'll impress your guests with this fun and tasty dish. Explore the steps to create these delightful bowls and enjoy the heartwarming flavors they bring to your table!
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Ingredients
  

For the Cornbread:

1 cup cornmeal

1 cup all-purpose flour

½ cup granulated sugar

1 tablespoon baking powder

½ teaspoon salt

1 cup milk

2 large eggs

¼ cup melted butter

1 cup corn kernels (fresh or frozen)

For the BBQ Chicken:

2 cups cooked shredded chicken (rotisserie works great)

½ cup BBQ sauce (your favorite brand or homemade)

½ teaspoon smoked paprika

¼ teaspoon garlic powder

¼ teaspoon onion powder

Salt and pepper to taste

For Topping:

1 cup shredded cheddar cheese

½ cup sliced green onions

½ cup sour cream (optional)

Fresh cilantro for garnish (optional)

Instructions
 

Prepare the Cornbread Batter:

    - Preheat your oven to 400°F (200°C). Grease a muffin tin or mini pie tins to create bowls.

      - In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt. Mix well.

        - In another bowl, whisk together the milk, eggs, and melted butter until fully combined.

          - Pour the wet ingredients into the dry ingredients. Stir until just combined, then gently fold in the corn kernels.

            Bake the Cornbread Bowls:

              - Fill each muffin cup about 2/3 full with the cornbread batter.

                - Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let them cool for 5 minutes in the pan, then transfer to a wire rack.

                  Prepare the BBQ Chicken:

                    - In a medium mixing bowl, combine the shredded chicken, BBQ sauce, smoked paprika, garlic powder, onion powder, and a pinch of salt and pepper. Mix until the chicken is well-coated.

                      Assemble the Mini Cornbread Bowls:

                        - Once the cornbread cups have cooled slightly, use your fingers or a small spoon to gently press down the center of each cornbread bowl creating a cavity for the BBQ chicken.

                          - Fill each bowl with the BBQ chicken mixture, generously packing it in.

                            Add the Finishing Touches:

                              - Top each filled cornbread bowl with a sprinkle of shredded cheddar cheese.

                                - Return to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.

                                  Serve and Garnish:

                                    - Remove from the oven and let cool for a couple of minutes. Garnish each bowl with sliced green onions, a dollop of sour cream, and fresh cilantro if desired.

                                      Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 12 mini bowls