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Peachy BBQ Chicken and Cornbread Skillet/Cornbread Cookoff Announcement

February 12, 2014
by Jackie Garvin
Peachy BBQ Chicken Skillet

If there’s anything Southerners love better than eating good food, it’s planning a big party to celebrate food.  Food festivals dot our landscape like freckles on a hound dog. We celebrate everything from crawfish to hamburgers made with doughnut buns. We love food.  We love festivals.  Put the two together and we can’t hardly stand it.

———>>> Psssstt….Don’t stop reading this article before you get to the giveaway part!

A festival is coming up soon  in South Pittsburgh, TN, celebrating an iconic Southern food and a favorite cooking vessel.   The National Cornbread Festival, scheduled for April 26 and 27, 2014, is sponsored by Martha White and Lodge Cast Iron.  A Cornbread Cookoff will be held in conjunction with the festival.  Through February 28, you can submit a recipe using at least one Martha White cornbread product that’s cooked in Lodge Cast Iron.  So, grab your apron, heat up your skillets and get to work.  When you’ve completed your masterpiece, submit it here by February 28, 2014.  Ten finalists are  announced on April 2 and invited to the Cornbread Festival for the final cookoff.  Read the official rules here.

On behalf of Martha White and Lodge, I’m one of 10 Southern food bloggers who are participating in a campaign to spread the word about the Cornbread Festival and the Cornbread Cookoff.  We  were  asked to create a recipe using Martha White Cornbread and a Lodge product. I used my 12-inch Lodge skillet and made Peachy BBQ Chicken  and Cornbread Skillet.  You’ll find the recipe below.  A big bonus is that all 10 blogs  link together so you will get ten new recipes in one whack.  Pretty smooth, huh? Leave it to folks that make cornbread and cast iron products to come up a nice idea like that.

Peachy BBQ Chicken Skillet

The giveaway contest is closed.  Congratulations to Millie! 

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And….they’re offering some nice gifts ,  too! A randomly selected winner  will be awarded  a Lodge 5 stick cornbread pan  and three packages of cornbread mix from the following selections:

  1. Cotton Country Buttermilk
  2. Buttermilk
  3. Mexican Style
  4. Sweet Yellow
  5. Yellow

If you’re not familiar with the cornbread  products, click here to help you decide.  You may  choose three of the same type or  three different varieties.

Rules:

  1. To enter the giveaway, leave a comment on this article, naming the cornbread packages you would like to receive.
  2. The contest will close midnight Wednesday, February 19, 2014.  
  3. The winner will be decided Thursday, February 20, 2014 and will be announced in an article on this site, no later than Friday, February 21, 2014. 

So, start pickin’ out your cotton pickin’ cornbread packages!

Peachy BBQ Chicken Skillet

yield: 4 to 6 servings

Use prepacked BBQ chicken for a time saver. Double the amount of cornbread if you have an unexpected crowd show up at suppertime. 

4 slices smoked bacon

4 medium sweet onions, thinly sliced

1 tablespoon peach preserves

1 tablespoon apple cider vinegar

2 (16 ounces) containers BBQ chicken

1/2 cup parsley, divided

1 package Martha White Mexican Style Cornbread and Muffin Mix

1 cup buttermilk

1 egg

1 cup  shredded sharp cheddar cheese

Peachy BBQ Chicken Skillet - Lodge

Fry bacon on medium heat in a  12 inch Lodge cast iron skillet.  Remove when crispy but keep bacon drippings in skillet. Add more bacon drippings or cooking oil, if necessary, to have 1/2 inch depth covering bottom of the skillet.

Add sliced onions to skillet.  Cook for 10 to 15 minutes on medium heat until soft and caramelized.

Add peach preserves and apple cider vinegar.  Stir well.

Stir in  BBQ chicken and all but one tablespoon of chopped parsley.  Heat thoroughly until mixture bubbles.

Place cornbread, egg, buttermilk and remaining parsley into a mixing bowl and stir until cornmeal is wet.  Crumble in bacon.  Stir well.

Pour over top of chicken mixture and spread to cover.

Sprinkle cheddar cheese on top.

Bake in a preheated 425 degree oven for 20 minutes or until cheese melts and cornbread is  golden brown and  firm to the touch.

Serve immediately.

You might also enjoy:

Sweet Coleslaw

Country Baked Beans with Bacon

Hushpuppies

Blackberry Cobbler

Now, please visit these fine participating bloggers by clicking on the name of their recipe:

Tina Butler (Mommy’s Kitchen) - Chili Cornbread Skillet Stuffed Cornbread

Linda Carmen (Southern Pantry) - Monte Cristo Cornbread Skillet

Stacey Little (Southern Bite) – Mom’s Mexican Cornbread

Christy Jordan (Southern Plate) – Red Beans and Cornbread

Lorie Roach (Lorie’s Mississippi Kitchen) – Bacon Cheeseburger Stuffed Cornbread

Brandie Skibinski (The Country Cook) – White Chicken Chili with Cornbread Dumplings

Melissa Sperka (Melissa’s Southern Style Kitchen) – Cornbread and Sausage Quiche

Robyn Stone (Add a Pinch) – Tomato Basil Soup with Cornbread Croutons

Celeste Ward (Sugar and Spice by Celeste) – Buffalo Chicken Cornbread with Blue Cheese Salad


Per FTC guidelines: In exchange for developing this recipe and writing the post, I received product samples and reimbursement for products purchased.  All thoughts and words captured in the post originated in my little head. This post contains affiliate links. If you purchase an item through the links, I might make a few pennies. Very few.
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37 Comments leave one →
  1. February 12, 2014 10:16 am

    buttermilk mix for the giveway

  2. califncsun permalink
    February 12, 2014 10:28 am

    This recipe sounds delicious! I would like to try: mexican, sweet yellow corn & cotton country buttermilk.
    TYFS

  3. February 12, 2014 10:29 am

    The cornbread packages I’d like to receive are the Cotton Country Buttermilk, Buttermilk and Mexican Style!

  4. Stacey permalink
    February 12, 2014 10:49 am

    This sounds like the perfect blend and sweet a salty! YUM!

  5. February 12, 2014 11:17 am

    I have never tried the Cotton Country mix and love the Mexican style.

  6. karen permalink
    February 12, 2014 11:27 am

    Buttermilk is the best…

  7. Kay Overman permalink
    February 12, 2014 11:40 am

    This sounds like a winner. I like the buttermilk mix.

  8. Pete Popejoy permalink
    February 12, 2014 12:19 pm

    Recipe sounds delicious.. I’d like the Cotton Country Buttermilk mix, yummm

  9. February 12, 2014 12:35 pm

    Hi Jackie! Peaches, BBQ, chicken and cornbread? I am coming to your house for dinner!! Love it, great job! ~ Melissa

  10. Martha Price permalink
    February 12, 2014 4:14 pm

    Cotton Country Buttermilk Mix! Hard to choose, though… Thanks for such a Great newsletter!

  11. Patsy Coats permalink
    February 12, 2014 4:39 pm

    Cotton country buttermilk sounds good.

  12. February 12, 2014 10:35 pm

    Buttermilk please!

  13. February 12, 2014 10:55 pm

    I am interested in the cotton country buttermilk but also would like to try the Mexican and sweet yellow cornbread mixes. Love cornbread so would try them all!

  14. Gloria Morris permalink
    February 12, 2014 10:59 pm

    Yes, Cotton Country Buttermilk, Buttermilk and Mexican would be my choice. Haven’t tried any of these, so this would be awesome !

  15. Donna Becker permalink
    February 13, 2014 12:16 am

    I would love to have all Cotton Country Buttermilk it’s my favorite

  16. February 13, 2014 2:22 am

    I would love to receive the Cotton Country Buttermilk and the Buttermilk!

  17. February 13, 2014 6:45 am

    I love peachy chicken, so I bet this topping makes it twice as nice.

    • February 13, 2014 9:27 am

      Tina,

      You can’t go wrong the a cheese bacon cornbread topping. That’s for sure.

  18. February 13, 2014 8:44 am

    Love all of the ingredients in this recipe!

  19. February 13, 2014 11:48 pm

    Hang on a minute, just have to wipe a bit of drool of my chin. Jac-kay!! This is gorgeous girlfriend and so creative!!

  20. Bonnie permalink
    February 14, 2014 8:01 pm

    Sounds really good! Gonna go with the sweet yellow.

  21. February 14, 2014 8:42 pm

    I would like the Cotton Country Buttermilk, Sweet Yellow and Mexican Style!

  22. Emily Mancas permalink
    February 14, 2014 11:05 pm

    Love Mexican cornbread. Your recipe looks and sounds very tasty!

  23. Julie Sanders permalink
    February 15, 2014 8:16 am

    Buttermilk all the way!

  24. Jerry Kratzzer permalink
    February 15, 2014 8:42 am

    This sounds tasty, bet it would go great with rancy style beans.

    buttermilk, sweet yellow, and yellow

  25. February 15, 2014 3:04 pm

    Can’t wait to try this recipe As soon as it stops snowing here, I’m going to the store to buy the chicken. Would like buttermilk, Mexican Style and yellow. MillieD in Baltimore

  26. February 15, 2014 6:17 pm

    this is my kind of meal–i like to incorporate cornbread as often as possible! mexican style for me. :)

  27. Julie permalink
    February 16, 2014 1:05 pm

    sweet yellow, yellow and buttermik thanks for the giveaway

  28. February 18, 2014 12:05 pm

    Wow, I’d like number 3.Mexican Style

  29. stephanie brumfield permalink
    February 18, 2014 9:30 pm

    this recipe looks fabulous!! I would like buttermilk, cotton country buttermilk, and sweet yellow. Thanks!!!

  30. Julie permalink
    February 26, 2014 8:57 am

    lol just wondering if the winner has been announced yet ? thanks :)

    • February 27, 2014 8:28 am

      Hey Julie! Yes, Millie is the winner and she has been notified. Thank you for taking part!

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