Cornbread-Topped BBQ Chicken

Cornbread-Topped BBQ Chicken
Ladies Home Journal

1 T olive oil
1/2 onion, finely chopped
1 red or green pepper, diced
1 small jalapeno pepper, finely chopped
3 C shredded cooked chicken
1 C prepared barbecue sauce
1/4 C chicken broth
1 8.5 oz box cornbread mix
1 egg, beaten
3 T milk
1/2 C shredded white cheddar

Heat oven to 375 degrees. In a saucepan, combine olive oil and onion over medium-high heat. Cook until onion is soft, about 4 min. Add bell pepper and jalapeno and cook another 4 min, stirring occasionally. Remove from heat and stir in chicken, barbecue sauce and broth; heat through, Transfer mixture to a 1 1/2- to 2-qt baking dish and set aside.

In a bowl, combine cornbread mix, egg, milk and cheese; stir just until combined. Spoon batter in mounds over chicken. Bake until cornbread is cooked through and juices are bubbling, about 25 minutes.

*************

Notes: Jiffy Cornbread comes in the size indicated. Next time I will double the cornbread portion of the recipe. Also, next time I will leave out the jalapeno pepper... it was too spicey for the little kids, though Phil, Keegan and I loved the kick!!

Verdict: A hit with Phil, Keegan, Sydney and myself. Paige was 'ok' with it. Ashton and Kendall kept crying because it was too spicey. I will keep this recipe and give it another try, sans the jalapeno!