Buffalo Chicken Cornbread with Blue Cheese Salad


Ingredients

Crisco® Original No-Stick Cooking Spray
Cornbread
1 large egg
3/4cup milk
2tablespoons Crisco® Pure Olive Oil
1 (6.5 oz.)package Martha White® Yellow Cornbread & Muffin Mix
1cup shredded Cheddar cheese
1/2cup crumbled blue cheese
2cups cooked, frozen, boneless buffalo-style hot wings, thawed and diced
1/2teaspoon red pepper flakes
2tablespoons chopped cilantro
Salad
1/2 small head iceberg lettuce, chopped
1cup sliced celery
1/2 red onion, sliced
1/2cup crumbled blue cheese
2/3cup blue cheese salad dressing
1/2cup tomatoes, diced
Cilantro, chopped

 

Preparation Directions

1.HEAT oven to 400º F. Spray 10 1/2-inch Lodge® cast iron skillet with no-stick cooking spray. Stir egg, milk and oil together. Add cornbread mix, Cheddar cheese, 1/2 cup blue cheese, diced hot wings, red pepper flakes and 2 tablespoons chopped cilantro. Stir until well blended. Pour mixture into prepared skillet, spreading evenly. Bake 20 to 30 minutes until golden brown. Remove from oven. Cool.
2.COMBINE lettuce, celery, red onion and 1/2 cup blue cheese. Toss with blue cheese dressing. Cut cornbread into 8 wedges. Top each wedge with an even amount of salad. Garnish with diced tomatoes and cilantro.
 VARIATION
1.RANCH STYLE: Omit blue cheese from cornbread and salad. Substitute ranch dressing for blue cheese dressing.
Prep Time: 10 min
Cooking Time: 30 min
Serving size: 8 SERVINGS
 

Nutritional Information Per Serving

Serving Size (1/8), Calories 400 (Calories from Fat 270), Total Fat 30g (Saturated Fat 3.5g, Trans Fat 0g), Cholesterol 70mg, Sodium 1210mg, Total Carbohydrate 28g (Dietary Fiber 2g, Sugars 7g), Protein 18g; Percent Daily Value*: Vitamin A 10%, Vitamin C 8%, Calcium 10%, Iron 2%.

*Percent Daily Values are based on a 2,000 calorie diet.