Categories: Sides
Ingredients
- 8 1/2 oz. package cornbread/muffin mix
- 6 tbsp butter, divided
- 1 large sweet onion, thinly sliced
- 2 cups diced cooked chicken
- 2/3 cup barbecue sauce, divided
- 2 large eggs, beaten
- 1 cup half-and-half cream
- 1 tsp salt
- 1/2 tsp pepper
- 1 1/4 cups shredded Monterey Jack
- 1 green apple, peeled and diced
- Minced chives
Directions
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Prepare cornbread as directed for an 8-inch square baking pan. Cool. Meanwhile, in a small skillet, heat 2 tbsp butter over medium heat. Add onion; saute until softened. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes.
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Toss chicken with 1/4 cup barbecue sauce. Cube cornbread. Melt remaining butter; whisk in eggs, cream, salt and pepper. Add onions. Pour egg mixture over cornbread cubes. Add chicken, cheese and apples. Toss gently.
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Pour into a greased 8-inch. square or 1 1/2 qt. baking dish; bake at 375 until bubbly and surface is golden brown, about 35 minutes. Drizzle reserved barbecue sauce over bread pudding. Sprinkle with chives.