So often Dave comes home after being on the road all week and it seems like I just sit back and let him do all the cooking.
Violet requests pancakes for breakfast — Dave’s specialty. I’m busy scrapbooking (yay!) so Dave whips together some tuna patties or ramen noodles or hot dogs for lunch. When dinner comes around, Dave mans his post at the grill.
It’s time for me to step up.
Way back when we were dating (like it was so long ago), I gave Dave a cookbook called Cast Iron Cooking for Dummies. You can see it here. Dave loves cooking in cast iron and when he’s home he browses through this cookbook, among others. Lately, he’s been talking about making Buffalo Chicken Cornbread. Unfortunately, he has been so busy saving the world — I have given him the nickname Superman — that he hasn’t gotten around to cooking it.
In honor of Dave’s homecoming yesterday, I gathered the necessary ingredients and whipped this dish up myself. He and Violet had some daddy-daughter time while I slaved in the kitchen.
The results were fantastic. Really. Way better than we expected.
One of the things that makes me happiest is when I cook up a new recipe — or an old one — and Dave loves it.
I was pretty happy last night.
Buffalo Chicken Cornbread with Blue Cheese Mayo
1 pound chicken breast tender strips
1/4 cup Louisiana style hot sauce
Blue Cheese Mayonnaise (recipe follows)
3 Tablespoons butter
1/2 cup chopped red onion
2/3 cup chopped celery
1 package (6 ounces) white cornbread mix ((I used Martha White))
1/2 cup milk
Preheat oven to 425 degrees. In a medium bowl, combine the chicken and hot pepper sauce. Toss to coat. Marinate at room temperature for 20 minutes. Prepare the Blue Cheese Mayo. Set aside until ready to use.
Melt 1 tablespoon of the butter in a 10-inch cast-iron skillet over medium heat. Cook and stir onion and celery in the butter until soft. Remove vegetable mixture from the skillet into a medium bowl.
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the chicken mixture. Cook, stirring frequently, for 5 minutes. Reduce heat to low.
In a medium bowl, combine the vegetable mixture, the cornbread mix, milk and egg. Mix well. Spoon evenly over the chicken mixture.
Bake at 425 degrees for about 20 minutes until topping is golden brown and set.
Cut into wedges and top each serving with the Blue Cheese Mayonnaise.
Blue Cheese Mayonnaise
1/2 cup mayonnaise
1/4 cup plain yogurt
2 ounces blue cheese, crumbled
1/2 teaspoon salt
2 teaspoons lemon juice
In a small bowl combine all ingredients. Cover and refrigerate until ready to use.
This one’s a keeper, folks!
Next time I make it, I will keep a lot more of the juice in the pan after cooking the chicken (there was a LOT of saucy liquid in there and I was afraid the cornbread mixture wouldn’t cook right). As a result of draining that liquid, there wasn’t enough heat for me, so I added some hot sauce right onto my plate alongside the mayo.
The mayo is good. Do not skip the mayo!
Dave loved this dinner and I am so happy that I made it for him.
Know what else makes me happy? Hearing from you! I want to hear what you think! Do you think this dish sounds to-die-for or you’d-rather-die-than-try-it? Let me know! And by all means, if you make it yourself, please come back and tell me what you thought of it.
Have a great weekend, y’all!