Buffalo Wing Cornbread

So, I really don't like spicy things. I think spice covers the taste rather than enhances it. I think I have mutant taste buds... or something. However, there are exceptions to that rule. Some funky dishes are really good and have an element of spice to them.   For this recipe, you can use all the buffalo sauce or half or a quarter. It just depends on how much you like buffalo sauce. 

Try this out:)

Buffalo Wing Cornbread

Ingredients:

• Blue Cheese Mayo Dipping Sauce (see recipe below)
• 1 pound boneless skinless chicken
• 1/3 cup buffalo wing sauce, more or less to taste
• 2 tablespoons butter
• 1 1/2 cups flour
• 1/2 cup cornmeal
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 1/3 cup milk
• 2 eggs
• 1/2 cup shredded sharp cheddar cheese
• Celery sticks
• Green onion slices, for garnish

Method:

Preheat oven to 375 degrees.

Cut chicken into bite size pieces; add buffalo wing sauce and toss to coat. Set aside to marinate for 20-30 minutes.

Over medium heat, melt butter in 9-10 inch fry pan with straight sides (I like #8 cast iron); add chicken and the sauce. Saute until chicken is cooked through and most of the sauce is reduced. Keep chicken and pan warm while preparing cornbread mix. (NOTE: may cook chicken then transfer to a 9x9 square baking pan if needed)

Whisk together flour, cornmeal, sugar, salt and baking powder. In a small bowl whisk together milk and egg; stir milk and cheese into flour. Pour batter over chicken. Bake 20-25 minutes or until golden brown and cornbread is cooked through. Serve with celery sticks and Blue Cheese Mayo Dipping Sauce. Excellent with a tossed salad as an entrée, wonderful as a side bread. Serves 6-8, depending on how it is served.