Savoury Chicken & Cornbread Cobbler
Prep Time
Serves
Cooking Mode
¾ cup fine cornmeal
1 tsp baking powder
½ tsp salt, divided
1 egg
2 cups reduced sodium chicken broth, divided
3 green onions, finely chopped, divided
3 tbsp butter, melted, divided
1 lb boneless, skinless chicken breast, cut into small cubes
½ lb mushrooms, sliced
⅓ cup crumbled goat cheese
¾ cup fine cornmeal
1 tsp baking powder
½ tsp salt, divided
1 egg
2 cups reduced sodium chicken broth, divided
3 green onions, finely chopped, divided
3 tbsp butter, melted, divided
1 lb boneless, skinless chicken breast, cut into small cubes
½ lb mushrooms, sliced
⅓ cup crumbled goat cheese
Directions
1Place cast-iron skillet on barbecue set to high heat. Meanwhile, in bowl, whisk together cornmeal, baking powder and ¼ tsp (1 mL) salt. In separate bowl, whisk egg with ½ cup (125 mL) chicken broth, ½ the green onion and 1 tbsp (15 mL) butter. Stir wet mixture into dry mixture until just moistened; do not over mix. Set batter aside.
2Add rest of butter to skillet on grill; immediately stir in chicken, mushrooms and remaining salt. Cook approx. 10 min., or until chicken is golden brown and mushrooms are tender. Stir in remaining chicken broth; allow to come to a boil. Stir in goat cheese until dissolved into sauce.
3Dollop cornbread batter (about 8 rounded spoonfuls) onto skillet mixture. Close barbecue lid and cook at 425 °F (220°C) 25 to 30 min., until cornbread topping is golden brown (monitor temperature and adjust flame to maintain consistent heat). Sprinkle cobbler with remaining green onion to serve.
Tips
1
Prepare this dish indoors in a skillet set over medium heat ; after cornbread batter is added, bake in preheated 425°F (220°C) oven 20 to 25 min.
Disclaimer
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Personal Note
Personal Note
