Listen, what are you doing next Sunday? Do you want to come over? Do you want to watch football and drink beers and shovel barbecue chicken and beans with cornbread into your mouth while you scream at the TV and curse your fantasy team with us?
Truthfully, I'll be doing only two of those things. The ones having to do with digestion. So you should really get over here, and I'll tell you why.
But first, I have to ask. Am I the only person in this country who has a hard time with Red Zone? Try as I might to follow the announcers as they ping-pong between games, this channel just scrambles my brain. I am RUING the day I accidentily sat on the remote and ordered it (true story).
I mean, I totally tried to keep up with what was going on in one game score-wise, time-wise, and play-wise before the next game flashed on the screen, but I really only took away a few key observations:
1) I dislike the number font on Baltimore's jerseys.
2) Are Seattle's colors really navy and neon green? Does Washington like this?
3) It's reeeally sunny in Tampa.
I made these comments to my husband only to be met with his my-fantasy-team-is-losing-again-and-I'm-trying-my-best-to-love-you look. And that was my cue to get up and make dinner!
Just kidding! He's super patient with my inability to care about football as much as a normal person, and I cued myself to get up and make dinner because I was SO EXCITED for what was about to go down in my kitchen in the name of Football Sunday in America.
We've talked previously about how Football Sunday is my excuse to make delicious, fall-inspired comfort food, and about how all I want to do on these Sundays is feel the crisp air, put on comfy stretchy pants, and chow down. Yesterday, my favorite worn-in pair of Gap Body yoga pants took me halfway there, and this recipe for barbecue chicken and cornbread pie finished the job.
You guys, this meal was SO GOOD. Imagine pulled chicken in a rich and flavorful homemade barbecue sauce topped with sweet, fluffy cornbread. This is that! Perfect for your game day party or just for a quick half time meal. And it was so easy to make! No chopping or dicing required. I'll be making this again for serious. Who's with me?
By the way, when I said I was about to make all your dreams come true you knew I meant your food dreams, right?
Barbecue Chicken and Cornbread Pie
3/4 c tomato sauce
1/4 c honey
1/4 c apple cider vinegar
3 tbs worstestershire sauce
1 tbs sriracha
1/2 tsp chili powder
1 15-oz can no-salt-added black beans, undrained
1 15-oz can no-salt-added kidney beans, undrained
1 lb boneless, skinless chicken breast, cooked and shredded
2 8-1/2-oz packages of corn muffin mix (I used Jiffy)
2/3 c milk of choice
2 large eggs, lightly beaten
Preheat the oven to 350 degrees F.
Combine the tomato sauce, honey, vinegar, worcestershire sauce, chili powder, and salt/pepper in a large skillet. Add the beans, and bring to a simmer over medium-high heat. Simmer for 15 minutes. Stir in the chicken to evenly coat with the sauce, and then transfer the mixture to a 13 x 9-inch casserole dish.
Pour the corn muffin mix into a medium bowl, and add the milk and the eggs. Stir just until the batter comes together. Spread the batter evenly over the chicken mixture in the casserole dish.
Bake until the cornbread is firm and golden brown and the chicken mixture is bubbly, about 30 minutes.