Buffalo Chicken Cornbread With Blue Cheese Salad

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 large egg
• 3/4 cup milk
• 2 tablespoons crisco pure olive oil
• 1 (6 1/2 ounce) package martha yellow cornbread mix
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled blue cheese
• 2 cups frozen boneless buffalo-style chicken, thawed and diced
• 1/2 teaspoon red pepper flakes
• 2 tablespoons chopped cilantro
• 1/2 small head iceberg lettuce, chopped
• 1 cup sliced celery
• 1/2 red onion, sliced
• 1/2 cup crumbled blue cheese
• 2/3 cup bleu cheese salad dressing
• 1/2 cup tomato, diced
• cilantro, chopped

Recipe

• 1 heat oven to 400º f. spray 10 1/2-inch lodge cast iron skillet with no-stick cooking spray. stir egg, milk and oil together. add cornbread mix, cheddar cheese, 1/2 cup blue cheese, diced chicken, red pepper flakes and 2 tablespoons chopped cilantro. stir until well blended. pour mixture into prepared skillet, spreading evenly. bake 20 to 30 minutes until golden brown. remove from oven. cool.
• 2 combine lettuce, celery, red onion and 1/2 cup blue cheese. toss with blue cheese dressing. cut cornbread into 8 wedges. top each wedge with an even amount of salad. garnish with diced tomatoes and cilantro.