Ingredients

1 box Jiffy corn muffin mix

1/2 c. sour cream

2 tbsp. butter, melted

1 large egg

1/2 c. corn kernels (frozen, canned, or fresh)

1 red onion, chopped

2 c. shredded chicken

1 1/3 c. barbecue sauce, divided

Juice of 1 lime

Kosher salt

Freshly ground black pepper

1 c. shredded cheddar

1 c. shredded gouda

Thinly sliced green onions, for garnish

Preparation

Step 1Preheat oven to 400° and grease a large ovenproof skillet with cooking spray. In a medium bowl, mix together corn muffin mix, sour cream, melted butter, egg, and corn. Pour into prepared skillet and bake until golden, 20 minutes. Step 2Meanwhile, in another large skillet over medium heat, cook onion until soft, 5 minutes. Add the chicken, 1 cup barbecue sauce, and lime juice and season with salt and pepper. Cook until warmed through.Step 3Poke holes all over cornbread with the bottom of a wooden spoon, then pour over remaining 1/3 cup barbecue sauce. Add chicken mixture and top with both cheeses. Cover with foil and bake until the cheese is melty, about 20 minutes. Step 4Garnish with green onions before serving.