Buffalo Chicken Cornbread with Blue Cheese Salad


Submitted by Sonya Goergen

Sonya Goergen, of Moorhead, MN, took First Place at the 2009 National Cornbread Festival Cook-Off with this delicious recipe.

Biscuits & Breads
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  • Prep Time:
    20 mins
  • Cook Time:
    20–30 mins
  • Ready In:
    10 mins

Cornbread Ingredients

  • Crisco® No-Stick Cooking Spray
  • 1 large egg
  • 3/4 cup milk
  • 1 tablespoon chopped fresh-leaf parsley
  • 2 Tablespoons olive oil
  • 1(6.5 oz.) pkg. Martha White® Yellow Cornbread Mix
  • 1 cup shredded Cheddar cheese
  • 1/2 cup crumbled blue cheese
  • 2 cups fully cooked frozen boneless buffalo-style hot wings, thawed and diced
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons chopped cilantro

Salad Ingredients

  • 1/2 small head of lettuce, chopped
  • 1 cup sliced celery
  • 1/2 red onion, sliced
  • 1/2 cup crumbled blue cheese
  • 2/3 cup blue cheese salad dressing
  • 1/2 cup tomatoes, diced
  • 1 cup shredded Cheddar cheese
  • Chopped cilantro

Preparation Directions

  1. Heat oven to 400°F. Spray a 10-1/4" cast iron skillet with no-stick cooking spray. Stir egg, milk and oil together.
  2. Add cornbread mix, Cheddar cheese, 1/2 cup blue cheese, diced hot wings, red pepper flakes and 2 tablespoons chopped cilantro. Stir until well blended.
  3. Pour mixture into prepared skillet, spreading evenly. Bake 20 to 30 minutes until golden brown. Remove from oven. Cool.
  4. Combine lettuce, celery, red onion and 1/2 cup cheese crumbles. 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.

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