Ingredients Chicken Chicken Pot Pie Cornbread Muffins 1.0 (1) 2 Reviews These muffins are great for any meal of the day and make for an especially high-protein breakfast muffin. Slideshow: More Chicken Recipes By Scott Hocker Published on January 12, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Scott Hocker Total Time: 1 hrs 30 mins Yield: 12 Ingredients Cornbread 1 1/2 cups cornmeal 1/2 cup all-purpose flour Kosher salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 large egg 1 1/2 cups well-shaken buttermilk Filling 2 tablespoons extra-virgin olive oil 1 large shallot, chopped 2 garlic cloves, finely chopped 1 large carrot, cut into chunks Kosher salt Freshly ground black pepper 1 tablespoons all-purpose flour 3/4 cup chicken stock or low-sodium broth 1/2 cup shredded rotisserie chicken Directions Make the cornbread In a bowl, stir together the cornmeal, flour, 3/4 teaspoon salt, bak-ing powder and baking soda. Whisk the egg and buttermilk into the cornmeal mixture. Fill 12 (1/2-cup) greased muffin tins about 2/3 full with the cornbread batter. Preheat the oven to 350°F. Make the filling In a large cast-iron or heavy skillet, heat the oil over medium high heat until hot, then stir in the onion, garlic, carrots, 1/4 teaspoon salt and 1/8 teaspoon pep-per. Cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the flour and cook, until incorporated, about 2 minutes. Pour in the stock and bring to a boil, then stir in the chicken. Season the filling with salt and pepper to taste. Place 2 to 3 tablespoons of the filling over each batter-filled muffin tin. Bake the muffins until golden around the edges, about 25 minutes. Rate it Print