Wednesday, March 24, 2010

Buffalo Chicken Cornbread with Blue Cheese Salad

Back by popular demand "Cornbread". Yesterday I did a brief overview of types of cornbread just to get around to the bacon and cheddar corn muffin recipes. But I mentioned the National Cornbread Festival and that got everyone excited and anxious for more cornbread ideas. Well here is the 2009 Festival's 1st place winning recipe from Sonya Goergen of Moorhead, MN.

Crisco® No-Stick Cooking Spray
1 large egg
3/4 cup milk
2 Tablespoons olive oil
1(6.5 oz.) pkg. Martha White® Yellow Cornbread Mix
1 cup shredded Cheddar cheese
1/2 cup crumbled blue cheese
2 cups fully cooked frozen boneless buffalo-style hot wings, thawed and diced
1/2 teaspoon red pepper flakes
2 tablespoons chopped cilantro
1/2 small head of 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
Chopped cilantro

Heat oven to 400°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.
Combine lettuce, celery, red onion and 1/2 cup cheese crumbles. 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.
8 servings

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