BBQ Chicken and Cornbread Casserole

Instructions

1. 1

   Preheat the conventional oven to 190°C (375°F), with a rack in the middle. Grease a 23 cm (9-inch) square, approximately 2.5-litre baking dish with 5 ml of the oil. Finely dice the bell pepper, discarding its stem and seeds. Cut the chicken breast into 2 cm pieces, washing your hands and any surfaces touched by raw chicken.

2. 2

   Mix the chicken breast pieces, barbecue sauce, frozen corn, diced pepper and 60 ml cold water directly in the baking dish. Spread evenly, cover tightly with foil and bake at 190°C (375°F) for 25 minutes to start cooking the filling.

3. 3

   During the final 5 minutes of that baking stage, whisk the cornmeal, flour, baking powder, sugar and salt together in a bowl. Make a well, add the milk, egg and remaining 30 ml oil, and whisk the wet ingredients briefly before gently stirring everything together just until no dry flour remains. Wash your hands and clean any surfaces touched by raw egg; do not taste the raw batter.

4. 4

   Remove the foil carefully, stir the filling and level it. Spoon the batter evenly over the filling and gently spread it to the edges. Bake uncovered at 190°C (375°F) for 25–30 minutes, until the cornbread is golden and a toothpick inserted only into the topping comes out without wet batter. Check with a food thermometer that the center of the chicken filling reaches at least 74°C (165°F) and the center of the topping reaches at least 71°C (160°F). If needed, loosely cover with the foil and continue baking at the same temperature in 5-minute intervals until both checks are met.

5. 5

   Let the casserole stand for 5 minutes, then divide into four portions. Allow about 75 minutes total, including preparation, both baking stages and resting.