1st Place - 2002 National Cornbread Festival Cook-off
- 1 pound chicken breast tender strips
- ¼ cup Louisiana style hot sauce
- ½ cup mayonnaise
- ¼ cup plain yogurt
- 2 ounces bleu cheese, crumbled
- ½ teaspoon salt
- 2 teaspoons lemon juice
- 3 tablespoons butter
- ½ cup chopped red onion
- ½ cup chopped celery
- 1 package Martha White Cotton Pickin’ Cornbread Mix
- ½ cup milk
- 1 egg
Buffalo Chicken Cornbread with Bleu Cheese Mayo
Preheat oven to 450F.
Place the chicken tender strips in a bowl. Toss with the hot sauce to coat well. Set aside to marinate for 20 minutes.
In a small bowl combine the mayonnaise, yogurt, bleu cheese, salt and lemon juice. Cover and place in the refrigerator until ready to serve.
Melt one tablespoon of the butter in a 10" skillet over medium heat. Sauté the onion and celery in the butter until tender. Remove from the pan. Add the remaining two tablespoons of butter to the pan. Sauté the chicken tenders in the hot sauce in the butter, stirring constantly for 5-7 minutes. Combine the Martha White Cornbread Mix with the milk and egg. Stir in the sautéed celery and onion. Pour over the chicken in the hot pan. Place in preheated oven for 20-25 minutes or until corn bread is golden.
Cut into wedges and top each serving with the Bleu cheese mayo. Serves 6.
** Original (untested) recipe