Buffalo Chicken Cornbread With Blue Cheese Salad

Recipe is from Martha White.

• Ready In: 40 mins
• Serves: 8

Ingredients

• Cornbread

• 1  large egg
• 3⁄4 cup milk
• 2  tablespoons  crisco  pure olive oil
• 1 (6 1/2ounce) package  Martha White yellow cornbread mix
• 1  cup  shredded cheddar cheese
• 1⁄2 cup  crumbled blue cheese
• 2  cups  frozen boneless buffalo-style chicken, thawed and diced
• 1⁄2 teaspoon red pepper flakes
• 2  tablespoons  chopped cilantro

• Salad

• 1⁄2 small head iceberg lettuce, chopped
• 1  cup  sliced celery
• 1⁄2 red onion, sliced
• 1⁄2 cup  crumbled blue cheese
• 2⁄3 cup  bleu cheese salad dressing
• 1⁄2 cup tomatoes, diced
•  cilantro, chopped

Directions

1. HEAT oven to 400º F. Spray 10 1/2-inch Lodge cast iron skillet with no-stick cooking spray. Stir egg, milk and oil together. Add cornbread mix, Cheddar cheese, 1/2 cup blue cheese, diced chicken, red pepper flakes and 2 tablespoons chopped cilantro. Stir until well blended. Pour mixture into prepared skillet, spreading evenly. Bake 20 to 30 minutes until golden brown. Remove from oven. Cool.
2. COMBINE lettuce, celery, red onion and 1/2 cup blue cheese. Toss with blue cheese dressing. Cut cornbread into 8 wedges. Top each wedge with an even amount of salad. Garnish with diced tomatoes and cilantro.