You’ll Need
250g prepared cornbread batter (shop-bought mix or homemade)
350g cooked chicken thighs, shredded
4 rashers smoked streaky bacon, cooked and crumbled
150g mature cheddar, grated
50g mozzarella, grated
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
½ tsp cracked black pepper
For The BBQ Glaze
4 tbsp smoky BBQ sauce
1 tbsp honey
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp apple cider vinegar
Optional But Dangerous
Spring onions
Jalapeños
Garlic mayo
Crispy fried onions
Method
Preheat your air fryer to 180°C.
Divide the cornbread batter evenly between four ovenproof ramekins or one large heatproof dish.
Air fry for 10–12 minutes until the cornbread is almost cooked but still slightly soft in the centre.
Meanwhile, toss the shredded chicken with the olive oil, smoked paprika, garlic powder, onion powder, sea
salt, and black pepper.
Whisk together the BBQ sauce, honey, Worcestershire sauce, Dijon mustard, and apple cider vinegar.
Mix half of the glaze through the chicken until evenly coated.
Pile the BBQ chicken onto the partly cooked cornbread.
Scatter over the crispy bacon, mature cheddar, and mozzarella.
Return to the air fryer for 6–8 minutes until the cheese is bubbling, the chicken is hot, and the cornbread is
fully cooked.
Drizzle over the remaining BBQ glaze.
Finish with spring onions, jalapeños, crispy fried onions, or garlic mayo if using.
Serve immediately while the cornbread is still fluffy and the cheese is gloriously molten.