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+ servings
A cast iron skillet filled with cornbread topped with a cheesy chicken mixture.
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5 from 2 votes

BBQ Chicken Cornbread Skillet

A simple but delicious saucy BBQ chicken mixture bakes on top of cornbread batter to create this comforting BBQ Chicken Cornbread Skillet.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 384kcal


  • 8.5 ounce package Jiffy Corn Muffin Mix
  • 1 egg
  • cup milk
  • ½ cup frozen corn
  • 2 ½ cups chopped fully cooked chicken (rotisserie chicken works perfectly)
  • 4 ounce can diced green chiles drained
  • ½ cup diced red onion
  • 8 ounce can tomato sauce
  • ½ cup BBQ sauce
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack or pepper Jack cheese
  • ¼ cup thinly sliced green onions
  • Optional toppings: chopped cilantro, Ranch Dressing, sour cream


  • Preheat oven to 350 degrees F. Spray a 10- or 12-inch deep skillet (see Notes section below) or sauté pan with nonstick cooking spray.
  • Combine the Jiffy corn muffin mix, egg, and milk in a medium mixing bowl. Stir until well combined and then add in the frozen corn, stirring until well incorporated. Transfer the cornbread batter to the prepared skillet and set aside.
  • Combine the chicken, green chiles, red onion, tomato sauce, and BBQ sauce in a medium mixing bowl. Spoon the mixture evenly over the top of the cornbread batter within about ½-inch of the edge (leaving the very outer edge of the cornbread uncovered).
  • Bake in the preheated oven for 25 to 35 minutes or until the edges of the cornbread are lightly browned. Remove the pan from the oven and sprinkle the cheddar and Jack evenly over the top of the BBQ chicken mixture. Return the pan to the oven for an additional 5 to 10 minutes or until the cheese is melty and glorious.
  • Remove the pan from the oven, sprinkle with green onions and serve with cilantro, Ranch dressing or sour cream.


If you use a 10-inch skillet it will yield a thicker, higher profile result and will need to cook a bit longer than if prepared in a 12-inch skillet.


Calories: 384kcal | Carbohydrates: 16g | Protein: 29g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 131mg | Sodium: 820mg | Potassium: 342mg | Sugar: 9g | Vitamin A: 625IU | Vitamin C: 2.9mg | Calcium: 436mg | Iron: 1.1mg