RECIPE # 4967 BUFFALO CHICKEN CORNBREAD Wed. Feb. 20, 2013 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 4967 BUFFALO CHICKEN CORNBREAD Wed. Feb. 20, 2013

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LINDA CARMAN / MARTHA WHITE

Cornbread:

1 large egg

3/4 cup milk

2 tablespoons Crisco® Pure Olive Oil

1 (6.5 oz.) package Martha White® Yellow Cornbread & Muffin Mix

1 cup shredded Cheddar cheese

1/2 cup crumbled blue cheese

2 cups cooked, frozen, boneless buffalo-style hot wings, thawed and diced

1/2 teaspoon red pepper flakes

2 tablespoons chopped cilantro

No-Stick Cooking Spray

Salad:

1/2 small head iceberg lettuce, chopped

1 cup sliced celery

1/2 red onion, sliced

1/2 cup crumbled blue cheese

2/3 cup blue cheese salad dressing

1/2 cup tomatoes, diced

Cilantro, chopped 

Preparation Directions:

1. HEAT oven to 400º F. Spray 10 1/2-inch Lodge® cast iron skillet with no-stick cooking spray. Stir egg, milk and oil together. Add cornbread mix, Cheddar cheese, 1/2 cup blue cheese, diced hot wings, red pepper flakes and 2 tablespoons chopped cilantro. Stir until well blended. Pour mixture into prepared skillet, spreading evenly. Bake 20 to 30 minutes until golden brown. Remove from oven. Cool.

2. COMBINE lettuce, celery, red onion and 1/2 cup blue cheese. Toss with blue cheese dressing. Cut cornbread into 8 wedges. Top each wedge with an even amount of salad. Garnish with diced tomatoes and cilantro.

VARIATION

1. RANCH STYLE: Omit blue cheese from cornbread and salad. Substitute ranch dressing for blue cheese dressing.

Prep Time: 10 min / Cooking Time: 30 min / Serving size: 8 SERVINGS

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