Savoury Chicken & Cornbread Cobbler

Prep time: 15min
Total time: 60min
Serves: 4
¾ cup
fine cornmeal
175 mL
1 tsp
baking powder
5 mL
½ tsp
salt, divided
2 mL
1
egg
2 cups
reduced sodium chicken broth, divided
500 mL
3
green onions, finely chopped, divided
3 tbsp
butter, melted, divided
45 mL
1 lb
boneless, skinless chicken breast, cut into small cubes
500 g
½ lb
mushrooms, sliced
250 g
⅓ cup
crumbled goat cheese
75 mL
Per serving (¼ of the recipe):
calories
360
fat
15 g
saturated fat
8 g
carbs
22 g
sugar
2 g
protein
35 g
cholestrol
140 mg
fibre
3 g
sodium
890 mg

Directions

  1. Place cast-iron skillet on barbecue set to high heat. Meanwhile, in bowl, whisk together cornmeal, baking powder and ¼ tsp (1 mL) salt. In separate bowl, whisk egg with ½ cup (125 mL) chicken broth, ½ the green onion and 1 tbsp (15 mL) butter. Stir wet mixture into dry mixture until just moistened; do not over mix. Set batter aside.

  2. Add rest of butter to skillet on grill; immediately stir in chicken, mushrooms and remaining salt. Cook approx. 10 min., or until chicken is golden brown and mushrooms are tender. Stir in remaining chicken broth; allow to come to a boil. Stir in goat cheese until dissolved into sauce.

  3. Dollop cornbread batter (about 8 rounded spoonfuls) onto skillet mixture. Close barbecue lid and cook at 425 °F (220°C) 25 to 30 min., until cornbread topping is golden brown (monitor temperature and adjust flame to maintain consistent heat). Sprinkle cobbler with remaining green onion to serve.