Cheesy Chicken Sriracha Cornbread

The Bridge @ South Pittsburg


2 cups Martha White® self-rising cornmeal

½ cup Mayfield® buttermilk

1 large egg

¼ cup oil

1 cup chopped or shredded chicken

1 cup shredded cheddar cheese

3 teaspoons sriracha sauce


  1. Make a well in the center of the cornmeal, crack egg into well and mix together.
  2. Stir in buttermilk and then oil.
  3. Quickly stir in sriracha sauce, cheddar cheese, and chicken.
  4. Pour into greased 12 inch Lodge® cast iron skillet or a 9 X 13 greased pan.
  5. Bake at 400° F for 25-30 minutes until center is cooked through.