Buffalo Chicken Cornbread with Blue Cheese Salad - Martha White®
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Buffalo Chicken Cornbread with Blue Cheese Salad

Prep Time

10 min

Cook Time

30 min


8 Servings

Total Time

40 min

recipe image


No-stick cooking spray



1 large egg

3/4 cup milk

2 tablespoons pure olive oil

1 (6.5 oz.) package Martha White® Yellow Cornbread & Muffin Mix

1 cup shredded cheddar cheese

1/2 cup crumbled blue cheese

2 cups cooked, frozen, boneless buffalo-style hot wings, thawed and diced

1/2 teaspoon red pepper flakes

2 tablespoons chopped cilantro



1/2 small head of iceberg lettuce, chopped

1 cup sliced celery

1/2 red onion, sliced

1/2 cup crumbled blue cheese

2/3 cup blue cheese salad dressing

1/2 cup tomatoes, diced

Cilantro, chopped


Heat oven to 400º F. Spray 10 1/2-inch 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.

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 Ranch Style: Omit blue cheese from cornbread and salad. Substitute ranch dressing for blue cheese dressing.