Go Back
Mini BBQ Chicken Cornbread Bowls are a delectable combination of smoky barbecue chicken nestled in a fluffy cornbread bowl. This dish is perfect for a variety of occasions, whether you're hosting a backyard BBQ, looking for a tasty appetizer for your next gathering, or simply craving a light meal that satisfies. With their bite-sized portions, these cornbread bowls are not only fun to eat but also incredibly versatile, allowing you to customize the fillings and toppings to suit your taste.

Mini BBQ Chicken Cornbread Bowls

Discover the mouthwatering Mini BBQ Chicken Cornbread Bowls that combine smoky BBQ chicken with fluffy cornbread for an unforgettable dish. Perfect for backyard gatherings or a satisfying meal, these bite-sized bowls are easy to customize with your favorite fillings and toppings. Enjoy the delightful contrast of sweet and savory flavors inspired by Southern cuisine. Get ready to impress your guests and elevate your cooking with this delicious recipe!
Print Recipe Pin Recipe

Ingredients
  

1 cup shredded cooked chicken

1 cup BBQ sauce (your choice of flavor)

1 ½ cups cornmeal

1 cup all-purpose flour

4 teaspoons baking powder

½ teaspoon salt

1 tablespoon sugar

2 large eggs

1 cup milk

¼ cup vegetable oil

1 cup frozen sweet corn (thawed)

1 cup shredded cheddar cheese

¼ cup chopped green onions (plus more for garnish)

Optional: sliced jalapeños for added heat

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a muffin tin or mini pie pan. If you prefer, you can line them with parchment paper.

    Prepare the BBQ Chicken: In a mixing bowl, combine the shredded chicken with the BBQ sauce. Mix well until the chicken is fully coated. Set aside.

      Make the Cornbread Mixture: In another large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar until evenly combined.

        Combine Wet Ingredients: In a separate bowl, whisk together the eggs, milk, and vegetable oil until well blended.

          Mix Everything Together: Pour the wet ingredients into the dry ingredients, and stir until just combined (do not over-mix). Gently fold in the thawed corn, shredded cheddar cheese, and chopped green onions until evenly distributed.

            Fill the Muffin Tins: Spoon about one tablespoon of the cornbread mixture into the bottom of each cup in the muffin tin. Then add about one tablespoon of the BBQ chicken mixture on top. Finally, spoon another tablespoon of the cornbread mixture over the chicken to cover it.

              Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

                Cool and Serve: Allow the mini cornbread bowls to cool in the pan for about 5 minutes before gently removing them. Garnish with additional chopped green onions or jalapeños if desired.

                  Enjoy: Serve them warm with extra BBQ sauce for dipping!

                    Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12 mini bowls