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15 min.
20 min.
6 servings

Pesto Cornbread with Chicken and Sun Dried Tomato Streusel


  • 1 (6.5 oz.) package Martha White® Yellow Cornbread & Muffin Mix
  • 1 large egg, beaten
  • 1/2 cup milk
  • 1/2 cup pesto sauce
  • 1 1/2 cups chopped grilled chicken
  • 1 cup marinated sun-dried tomatoes, finely chopped
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons Pure Olive Oil
  • 1 cup mozzarella cheese
  • 2 tablespoons chopped basil

Preparation Directions

  1. HEAT oven to 425°F. Combine cornbread mix, egg, milk and pesto sauce in large bowl. Combine chicken, tomatoes and Parmesan cheese in separate large bowl.
  2. POUR oil into 10-inch Lodge® cast iron skillet; place in oven to heat 8 to 10 minutes. Pour cornbread batter into hot skillet. Immediately spoon chicken mixture evenly on top of cornbread batter.
  3. BAKE 15 to 20 minutes, until golden brown. Sprinkle with mozzarella cheese and basil and return to oven 2 to 3 minutes, or until cheese is melted.

Nutritional Information Per Serving

Serving Size (1/6), Calories 430 (Calories from Fat 220), Total Fat 25g (Saturated Fat 6g, Trans Fat g), Cholesterol 75mg, Sodium 1080mg, Total Carbohydrate 31g (Dietary Fiber 2g, Sugars 8g), Protein 21g; Percent Daily Value*: Vitamin A 8%, Vitamin C 6%, Vitamin D %, Calcium 30%, Iron 8%.

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