Buffalo Chicken Cornbread with Blue Cheese Mayonnaise

Chicken mixture

1 1/2 pounds chicken breasts, cut into 1 1/2-inch pieces if desired

1/3 cup Louisiana-style hot sauce

Blue Cheese Mayonnaise

1/2 cup mayonnaise

1/4 cup plain yoghurt

2 ounces blue cheese, crumbled

1/2 teaspoon salt

2 teaspoons fresh lemon juice

Cornbread topping

3 tablespoons butter or margarine

1/2 cup chopped red onion

2/3 cup chopped celery

1 (6 ounce) package Martha White Cornbread Mix

1/2 cup milk

1 egg

Preheat oven to 425 degrees F.
In medium bowl, combine chicken and Louisiana-style hot sauce. Toss to coat.
Marinate at room temperature for 20 minutes.
Meanwhile, in a small bowl, combine Blue Cheese Mayonnaise ingredients; mix well. Cover and refrigerate until ready to serve.
Melt 1 tablespoon butter in a 10 1/2-inch cast-iron frying pan over medium heat.
Cook and stir onion and celery in the butter until soft. Remove vegetable mixture from frying pan.
In same frying pan, melt remaining 2 tablespoons of butter over medium heat. Add the chicken mixture. Cook, stirring frequently, for 5 minutes. Reduce heat to low while preparing topping.
In a medium bowl, combine vegetable mixture and remaining cornbread topping ingredients; mix well.
Spoon evenly over the chicken mixture.
Bake at 425 degrees F for 15 to 20 minutes or until topping is golden brown and set.
Cut into wedges and top each serving with the Blue Cheese Mayonnaise.

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