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In the realm of savory comfort food, few dishes can rival the deliciousness of BBQ pulled chicken paired with cornbread. The combination of tender, flavorful chicken enveloped in a rich BBQ sauce, all nestled between fluffy, slightly sweet cornbread, creates a culinary experience that is both satisfying and memorable. This recipe for Mini BBQ Pulled Chicken Cornbread Stacks offers a delightful twist on traditional BBQ fare, making it a perfect choice for gatherings or a cozy family dinner.

Mini BBQ Pulled Chicken Cornbread Stacks

Discover the joy of cooking with Mini BBQ Pulled Chicken Cornbread Stacks, a delicious twist on a classic comfort food. This recipe combines tender BBQ pulled chicken and fluffy cornbread for a dish that's visually appealing and packed with flavor. Perfect for gatherings or cozy family dinners, these bite-sized stacks are easy to assemble and sure to impress. Explore the key ingredients and step-by-step instructions to create a meal that will delight everyone at the table. Enjoy the essence of Southern cuisine in every bite!
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Ingredients
  

For the Pulled Chicken:

2 cups cooked chicken, shredded

1 cup BBQ sauce (choose your favorite variety)

1 tablespoon apple cider vinegar

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and black pepper, to taste

For the Cornbread:

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/4 cup granulated sugar

1/2 teaspoon salt

1 cup milk (dairy or non-dairy)

2 large eggs

1/4 cup unsalted butter, melted

1 cup corn kernels (fresh, canned, or frozen)

For Assembly:

1 cup shredded sharp cheddar cheese

1/2 cup green onions, sliced

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Prepare the Pulled Chicken:

    - In a medium saucepan, combine the shredded chicken with BBQ sauce, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Mix well to ensure all chicken is evenly coated with the sauce.

      - Set the saucepan over medium-low heat and warm the mixture for about 10-15 minutes, stirring occasionally. The goal is to heat through and let the flavors meld. Taste and adjust the seasoning as needed.

        Make the Cornbread:

          - Preheat your oven to 400°F (200°C). Prepare a 9-inch square baking pan or grease a muffin tin for individual servings.

            - In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, sugar, and salt until well combined.

              - In a separate bowl, whisk together the milk, eggs, and melted butter. Gradually add the wet ingredients into the dry mixture, stirring gently until just combined—be careful not to overmix. Fold in the corn kernels.

                - Pour the batter into the prepared pan or muffin tin, spreading it evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool slightly, before cutting into squares or removing from the muffin tin.

                  Assemble the Stacks:

                    - Take one piece of cornbread and top it generously with a scoop of the BBQ pulled chicken. Sprinkle with shredded cheddar cheese and a drizzle of sliced green onions.

                      - Add another layer of cornbread on top, repeating the process until you have 2-3 layers. Finish with a final layer of BBQ chicken and top with more cheese. Optionally, garnish with a few fresh cilantro leaves.

                        Serve:

                          - Enjoy these mini BBQ pulled chicken cornbread stacks warm. For an extra flavor boost, drizzle a little additional BBQ sauce on top. Serve alongside coleslaw or a fresh garden salad to round out the meal!

                            Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6-8 stacks