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If you're searching for a dish that perfectly balances comfort and flavor, look no further than Mini BBQ Pulled Chicken Cornbread Stacks. This culinary creation brings together the smoky richness of pulled chicken with the sweet, crumbly goodness of cornbread, resulting in a dish that is both satisfying and delightful. Whether you're hosting a family dinner, gearing up for game day, or simply looking for a cozy weeknight meal, these stacks are sure to impress.

Mini BBQ Pulled Chicken Cornbread Stacks

Discover the ultimate comfort food with Mini BBQ Pulled Chicken Cornbread Stacks! This delightful dish features layers of tender pulled chicken smothered in BBQ sauce, nestled between warm, fluffy cornbread. Perfect for family dinners, game days, or cozy weeknight meals, these customizable stacks are sure to impress everyone at the table. Explore different flavor combinations with toppings and sides that complement this delicious creation, making it a hit for any occasion!
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Ingredients
  

For the Pulled Chicken:

2 cups cooked chicken, shredded

1 cup BBQ sauce (your favorite brand)

1 tablespoon apple cider vinegar

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

For the Cornbread:

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/4 cup sugar

1/2 teaspoon salt

1 cup milk

2 large eggs

1/4 cup melted butter

1 cup corn kernels (fresh, canned, or frozen)

For Assembly:

1 cup shredded cheddar cheese

1/2 cup sliced green onions

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Prepare the Pulled Chicken:

    - In a medium saucepan, combine the shredded chicken, BBQ sauce, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Mix well to coat the chicken in the sauce.

      - Heat over medium-low heat for about 10-15 minutes, stirring occasionally, until warmed through and flavors meld. Adjust seasoning if needed.

        Make the Cornbread:

          - Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or a muffin tin for individual servings.

            - In a large bowl, mix together the cornmeal, flour, baking powder, sugar, and salt.

              - In a separate bowl, whisk together the milk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the corn kernels.

                - Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool slightly, then cut into squares (or remove from muffin tin).

                  Assemble the Stacks:

                    - Take a piece of cornbread, add a generous scoop of the BBQ pulled chicken on top, followed by a sprinkle of shredded cheddar cheese and a few sliced green onions.

                      - Top with another piece of cornbread and repeat the layering process until you create 2-3 layers, finishing with a final layer of the BBQ chicken and cheese. Optionally, top with a few cilantro leaves for garnish.

                        Serve:

                          - Serve these mini BBQ pulled chicken cornbread stacks warm, drizzling a touch more BBQ sauce on top if desired. Enjoy with a side of coleslaw or a fresh salad for a complete meal!

                            Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6-8 stacks