Peachy BBQ Chicken and Cornbread 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.

———>>> The giveaway contest closed and the Cornbread Festival is over, but you can still some 10 great cornbread recipes included in this post!

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.

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

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

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Peachy BBQ Chicken and Cornbread Skillet

Author: Jackie Garvin

Ingredients

• 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

Instructions

• 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.

Tried this recipe?Mention @syrupandbiscuits or tag #syrupandbiscuits!

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