Diane Sparrow 1st place winner National Cornbread Cookoff
1 lb chicken breast tender strips, cut into 1” chunks
¼ cup hot sauce
3 TBSP butter
½ cup red onion, chopped
½ cup celery, chopped
1 pkg Martha White Cotton Country Corn Bread Mix
½ cup milk
Place chicken tenders in a bowl and toss with the hot sauce to coat well. Set aside to marinate for 20 minutes. Melt on TBSP of buter in a 10” skillet over medium heat. Saute the onion and celery in the butter until tender. Remove from pan. Add the remaining two TBSP butter to the pan. Saute the chicken tenders in the hot sauce in the butter, stirring constantly for 5 to 7 minutes. Combine the Martha White cornbread mix with the milk and egg. Stir the sautéed celery and onion. Pour over the chicken in the hot pan. Place in a preheated 450 deg oven for 20 to 25 minutes or until corn bread is golden. Serve with bleu cheese mayo.
Blue Cheese Mayo:
½ cup mayonnaise
¼ cup plain yogurt
2 oz bleu cheese, crumbled
½ tsp salt
2 tsp lemon juice
In a small bowl, combine the mayonnaise, yogurt, bleu cheese and lemon juice.
Cover and refrigerate until ready to serve.
To enter the contest: click here