- Prep Time
- 15 mins
- Total Time
- 1 h
- Serves
- 4
Ingredients
- ¾ cup
- fine cornmeal
- 175 mL
- 1 tsp
- baking powder
- 5 mL
- ½ tsp
- salt, divided
- 2 mL
- 1
- egg
- 2 cups
- reduced sodium chicken broth, divided
- 500 mL
- 3
- green onions, finely chopped, divided
- 3 tbsp
- butter, melted, divided
- 45 mL
- 1 lb
- boneless, skinless chicken breast, cut into small cubes
- 500 g
- ½ lb
- mushrooms, sliced
- 250 g
- ⅓ cup
- crumbled goat cheese
- 75 mL
Method
- Step 1
- Place cast-iron skillet on barbecue set to high heat. Meanwhile, in bowl, whisk together cornmeal, baking powder and ¼ tsp (1 mL) salt. In separate bowl, whisk egg with ½ cup (125 mL) chicken broth, ½ the green onion and 1 tbsp (15 mL) butter. Stir wet mixture into dry mixture until just moistened; do not over mix. Set batter aside.
- Step 2
- Add rest of butter to skillet on grill; immediately stir in chicken, mushrooms and remaining salt. Cook approx. 10 min., or until chicken is golden brown and mushrooms are tender. Stir in remaining chicken broth; allow to come to a boil. Stir in goat cheese until dissolved into sauce.
- Step 3
- Dollop cornbread batter (about 8 rounded spoonfuls) onto skillet mixture. Close barbecue lid and cook at 425 °F (220°C) 25 to 30 min., until cornbread topping is golden brown (monitor temperature and adjust flame to maintain consistent heat). Sprinkle cobbler with remaining green onion to serve.
Tips
Prepare this dish indoors in a skillet set over medium heat ; after cornbread batter is added, bake in preheated 425°F (220°C) oven 20 to 25 min.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (¼ of the recipe):
- Calories:
- 360
- Fat:
- 15 g
- Saturated Fat:
- 8 g
- Carbs:
- 22 g
- Fibre:
- 3 g
- Sugar:
- 2 g
- Cholesterol:
- 140 mg
- Protein:
- 35 g
- Sodium:
- 890 mg
