Buffalo Chicken Cornbread With Blue Cheese Salad

• 1 large egg
• 34 cup milk
• 2 tablespoons crisco pure olive oil
• 1 (6 1/2 ounce) package Martha White yellow cornbread mix
• 1 cup shredded cheddar cheese
• 12 cup crumbled blue cheese
• 2 cups frozen boneless buffalo-style chicken, thawed and diced
• 12 teaspoon red pepper flakes
• 2 tablespoons chopped cilantro
• 12 small head iceberg lettuce, chopped
• 1 cup sliced celery
• 12 red onion, sliced
• 12 cup crumbled blue cheese
• 23 cup bleu cheese salad dressing
• 12 cup tomatoes, diced
• cilantro, chopped

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

egg, milk, olive oil, cheddar cheese, blue cheese, chicken, red pepper, cilantro, head iceberg lettuce, celery, red onion, blue cheese, bleu cheese salad dressing, tomatoes, cilantro

Taken from www.food.com/recipe/buffalo-chicken-cornbread-with-blue-cheese-salad-448474 (may not work)