Savoury Chicken & Cornbread Cobbler

Prep time: 15min

Total time: 60min

Serves: 4

Ingredients
Nutritional Information

¾ cup

fine cornmeal

175 mL

1 tsp

baking powder

5 mL

½ tsp

salt, divided

2 mL

egg

2 cups

reduced sodium chicken broth, divided

500 mL

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

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.
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.
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.