Welcome to my virtual kitchen!

I hope you enjoy your visit here, whether it’s your first time or your 30th. I first started sharing my recipes as Facebook Notes, until my friends began asking how they could share them with their friends; so I gathered my courage and tiptoed into the world of blogging via Tumblr. As interest in my blog started “cooking,” my wonderful hubby set me up at WordPress with my own domain. (All the content from my previous blog moved here as well.) Let me know what you think, and be sure to bookmark it for future reference!

My other hobby, scrapbooking, is also documented at WordPress here.

BBQ Chicken Cornbread Casserole

  • 2 lbs boneless chicken
  • 1/2 cup barbecue sauce
  • 2 boxes Jiffy corn muffin mix
  • 2 eggs
  • 1 cup sour cream
  • 2 cups shredded sharp cheddar
  • 1 can cream style corn
  • 1 cup frozen corn kernels
  • 1 small can diced green chilies (optional)
  • 1/2 to 1 cup milk
  • Salt and pepper to taste

In large bowl, stir together muffin mix, eggs, sour cream, 1 cup cheese, corn, and chilies; add enough milk to make a spoonable batter. Pour or spoon into oblong baking dish sprayed well, scraping bowl well. Cut chicken into bite-sized pieces, place in same bowl, season with salt & pepper, and stir in barbecue sauce. Spoon evenly on top of muffin mixture and bake at 350⁰ for 45 minutes. Remove from oven, sprinkle remaining 1 cup cheese evenly over top, and broil until cheese is bubbling (3-5 minutes).

This was a Pinterest recipe I tweaked within an inch of its life into my own creation. It was yummy and comforting for a spring Saturday evening at home.