Buffalo Chicken Cornbread With Blue Cheese Mayonnaise Recipe

a blue cheese mayonnaise combine with buffalo chicken combread.

• Meal Type: Bread
• Ethnicity: American
• Holiday Category: N/A
• Preparation Time: Less than 15 minutes

Ingredients

• Chicken mixture
• 1 1/2 pounds chicken tenders, cut
•     into 1 1/2-inch pieces if desired
• 1/3 cup Louisiana-style hot sauce

Directions

1. Blue Cheese Mayonnaise
   1/2 cup mayonnaise
   1/4 cup plain yogurt
   2 ounces blue cheese, crumbled
   1/2 teaspoon salt
   2 teaspoons fresh lemon juice
2. Cornbread topping
   3 tablespoons butter or margarine
   1/2 cup chopped red onion
   2/3 cup chopped celery
   1 (6 ounce) package Martha White Cornbread Mix
   1/2 cup milk
   1 egg
3. Preheat oven to 425 degrees F.
4. In medium bowl, combine chicken and Louisiana-style hot sauce. Toss to coat. Marinate at room temperature for 20 minutes.
5. Meanwhile, in a small bowl, combine Blue Cheese Mayonnaise ingredients; mix well. Cover and refrigerate until ready to serve.
6. Melt 1 tablespoon butter in a 10 1/2-inch cast-iron skillet over medium heat. Cook and stir onion and celery in the butter until soft. Remove vegetable mixture from skillet.
7. In same skillet, melt remaining 2 tablespoons of butter over medium heat. Add the chicken mixture. Cook, stirring frequently, for 5 minutes. Reduce heat to low while preparing topping.
8. In a medium bowl, combine vegetable mixture and remaining cornbread topping ingredients; mix well. Spoon evenly over the chicken mixture. Bake at 425 degrees F for 15 to 20 minutes or until topping is golden brown and set.
9. Cut into wedges and top each serving with the Blue Cheese Mayonnaise.
10. Serves 6.