Barbeque chicken and cornbread pie

I am in full-on comfort food mode lately. It's been frigidly cold here and that means I've been craving stews and casseroles. The temperature has been in the single digits the past few days with wind chills pushing it well below zero. It hasn't been this cold around here in a while. I'm not complaining or anything, but it really does put you into hibernation and comfort food mode. I want to spend my evenings (well, all day if I was allowed) curled up under a blanket with a good book, and something warm to drink and comforting to eat. [Speaking of good books -- anyone have any recommendations? If so, please let me know - I'm always looking for new books to read.]

Back to this pie... I found the original recipe for the pie on Damn Delicious.  I made the recipe as written and enjoyed it, but I changed it up the next time because I wanted less cornbread and more topping. I changed around a few other things as well to create the below version of this dish. The cornbread is a touch sweet and the chicken mixture has a spicy and smoky flavor that all go really well together. Give it a try - it will feed about six people and is perfect for a chilly day.

Barbeque chicken and cornbread pie
for the cornbread:
1/2 cup unbleached all-purpose flour
1/2 cup yellow cornmeal 
1/4 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup buttermilk
4 tablespoons unsalted butter, melted and cooled
1 large egg

for the topping: 
1 tablespoon olive oil
1 medium onion, diced
1 large bell pepper, diced
3 scallions, thinly sliced with whites and greens separated
2 cloves garlic, minced
1-1/2 teaspoons chili powder
1-1/2 teaspoons smoked paprika
1/2 teaspoon ground cumin
good pinch of sea salt and a couple grinds of black pepper
1 can (8 oz.) tomato sauce
1/4 cup water
2 tablespoons molasses
2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
about 2 teaspoons hot sauce, to taste
about 3 cups shredded cooked chicken (light or dark meat)
1/3 cup frozen corn kernels
1-1/2 cups shredded cheddar cheese

Preheat the oven to to 375 degrees. Lightly butter a 9-inch pie plate. 

In a medium bowl, whisk together the flour, cornmeal, sugar, baking soda, and salt. In a small bowl, whisk together the buttermilk, butter, and egg. Pour the wet ingredients into the dry and stir until combined. Pour into the bottom of the pie plate and spread evenly. Bake for approximately 20-25 minutes, until the cornbread is lightly golden and an inserted toothpick comes out clean. Set aside.

While the cornbread is cooking, make the topping. Heat the olive oil in a large skillet. Add the onion, pepper, and scallion whites. Cook, stirring often, until they begin to soften. Add the garlic, chili powder, smoked paprika, cumin, salt, and pepper. Stir and cook for about one minute. Add the tomato sauce, water, molasses, Worcestershire. vinegar, and hot sauce. Stir well and cook until it begins to bubble. Taste and adjust as needed to achieve sauce of your liking (e.g., add more sweetness or more hot sauce). 

Stir in the cooked chicken and corn. Cook until heated through. Gently pour the chicken mixture onto the cornbread. Spread evenly. Top with the cheese. Turn the oven to broil. Broil just until the cheese melts and bubbles.

Top with the scallion greens and serve in wedges.

   
What was I cooking one year ago?: pistachio-orange-cardamom shortbread bars 
Two years ago?: chicken braised with Meyer lemons, fennel, and olives 
Three?: Tom Kha Gai (Thai chicken coconut soup)