A different twist on a sundae! A great excuse to eat sundae's for dinner!
Ingredients
1 box cornbread mix, plus ingredients called for on box
nonstick cooking spray
1 tbsp extra-virgin olive oil
⅔ cup onion, finely chopped
1½ cup rotisserie chicken, shredded
kosher salt
freshly ground black pepper
⅔ cup barbecue sauce, plus more for drizzling
¼ cup red hot sauce
2 tsp garlic powder
1¼ cup mashed potatoes
16 oz can baked beans
1 cup coleslaw
dill pickle spears
peperoncini
pickled jalapeños
Instructions
Preheat oven to 375ºF and spray a 12-cup muffin tin with cooking spray. Prepare cornbread according to box instructions and fill each cup ⅔ full with cornbread batter. Bake until a toothpick comes out with moist crumbs, 18 to 20 minutes.
Make the chicken: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, 5 to 6 minutes.
Add chicken to the skillet, season with salt and pepper, and pour barbecue sauce, hot sauce, and garlic powder over chicken and onions. Stir to coat, then cook until warmed through, 4 to 6 minutes.
Build the sundae: Once cool, place one cornbread muffin at the bottom of each 16 oz mason jar. Top with one scoop of mashed potatoes and press to flatten.
Top with one scoop each baked beans, coleslaw, shredded chicken and onions, then top with another scoop mashed potatoes. Garnish with dill pickle spear, peperoncini, pickled jalapeños, cornbread, and a drizzle of barbecue sauce.
Recipe by Alberta Chicken Producers Recipes and Industry Information at https://chicken.ab.ca/bbq-chicken-sundaes/