My buddy Dave over at My Year on the Grill “invented” the Redneck Cupcake. Pure genius I tell you!
I do like the “cake” part on the bottom – so much easier to eat! The “cake” envelops the meat and the cheese oozes and goozes down into the meat. It was also my birthday last week and my mom sent me a box full of “goodies”. Among those goodies were these awesome muffin tart baking cups that require no muffin tin and are larger and flatter than the average so once again they are easier to eat. I may try those next time, but this time I think in order to qualify as a “redneck” cupcake they must be made in leftover birthday wrappers.
Dave and I are both believers in using all your leftovers as he demonstrates with his Redneck Cupcakes. My recipe uses all the small tidbits from when you skin your Rotisserie chicken. I use absolutely everything from my rotisserie chickens including the bones!
BBQ CHICKEN CHILE CORNBREAD REDNECK CUPCAKES makes 15-18 cupcakes
2-3 cups Rotisserie Chicken pieces
1/4 cup favorite BBQ sauce
1 batch Chile Cornbread
Havarti cheese slices or Vermont White Cheddar, quartered
- Toss chicken pieces with BBQ sauce and set aside for an hour before preparing muffins.
- Preheat oven to 375 degrees.
- Prepare the cornbread and fill baking cups 2/3 full.
- Drain chicken pieces of excess sauce.
- Top with a layer of meat.
- Top with a very thin slice of cheese.
- Bake 20 minutes or until cornbread tests JUST done with a toothpick or until cheese oozes and goozes into the chicken pieces.
CHILE CORNBREAD
15.25 oz. can white corn
4 oz. can chopped green chiles, drained REALLY well
8.5 oz. can cream corn
8 oz. sour cream
1 egg
1 box JIFFY (small blue box) Corn Muffin Mix
1/2 cup melted butter
- Mix all together by hand.
- Pour into greased 9×9 pan.
- Bake 45 minutes at 350 degrees.
- If doubling recipe, use a 13×9 baking pan and bake at 350degrees for 1 hour or golden brown and set.
Wouldn’t these make awesome football food?