Buffalo Chicken Cornbread with Blue Cheese Salad

 

2009 NATIONAL CORNBREAD COOK-OFF

South Pittsburgh, TN

FIRST PLACE

Buffalo Chicken Cornbread with Blue Cheese Salad

Sonya Goergen – Moorhead, MN

Ingredients

No-Stick Cooking Spray

 

Cornbread

1 large egg

3/4 cup milk

2 Tablespoons olive oil

1(6.5 oz.) pkg.

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

 

Salad

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

Directions

Heat oven to 400°F. Spray 10 1/2-inch 

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

More information can be found at www.nationalcornbread.com.