1 egg
1/3 cup milk
1/2 cup frozen corn
2 1/2 cups chopped cooked chicken (rotisserie chicken works perfectly)
1 (4 ounce) can diced green chiles, drained
1/2 cup diced red onion
1 (8 ounce) can tomato sauce
1/2 cup BBQ sauce
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack or pepper Jack cheese
1/4 cup thinly sliced green onions
Optional toppings: chopped cilantro, Ranch Dressing, sour cream
Preheat oven to 350 degrees F. Spray a 10" or 12" deep skillet or sauté pan with non-stick cooking spray. Combine the Jiffy corn muffin mix, egg, and milk in a medium mixing bowl. Stir until well combined and then add in the frozen corn, stirring until well incorporated. Transfer the cornbread batter to the prepared skillet and set aside. Combine the chicken, green chiles, red onion, tomato sauce, and BBQ sauce in a medium mixing bowl. Spoon the mixture evenly over the top of the cornbread batter within about 1/2" to the edge (leaving the very outer 1/2" edge of the cornbread uncovered). Bake in the preheated oven for 25 to 35 minutes or until the edges of the cornbread are lightly browned. Remove the pan from the oven and sprinkle the cheddar and Jack evenly over the top of the BBQ chicken mixture. Return the pan to the oven for an additional 5 to 10 minutes or until the cheese is melty and glorious. Remove the pan from the oven, sprinkle with green onions and serve with cilantro, Ranch dressing or sour cream.