Categories: Sides

Ingredients

• 8 1/2 oz. package cornbread/muffin mix
• 6 tbsp butter, divided
• 1 large sweet onion, thinly sliced
• 2 cups diced cooked chicken
• 2/3 cup barbecue sauce, divided
• 2 large eggs, beaten
• 1 cup half-and-half cream
• 1 tsp salt
• 1/2 tsp pepper
• 1 1/4 cups shredded Monterey Jack
• 1 green apple, peeled and diced
• Minced chives

Directions

1. Prepare cornbread as directed for an 8-inch square baking pan. Cool. Meanwhile, in a small skillet, heat 2 tbsp butter over medium heat. Add onion; saute until softened. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes.

2. Toss chicken with 1/4 cup barbecue sauce. Cube cornbread. Melt remaining butter; whisk in eggs, cream, salt and pepper. Add onions. Pour egg mixture over cornbread cubes. Add chicken, cheese and apples. Toss gently.

3. Pour into a greased 8-inch. square or 1 1/2 qt. baking dish; bake at 375 until bubbly and surface is golden brown, about 35 minutes. Drizzle reserved barbecue sauce over bread pudding. Sprinkle with chives.

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