Prep Time
25 Mins
Cook Time
5 Mins
Bake Time
30 Mins
Yield
Makes 8 servings

How to Make It

Step 1

Cut bacon into 1/4-inch pieces; cook in a 6 1/2-inch cast-iron skillet until crisp. Remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Prepare cornbread batter according to package directions; pour batter into hot drippings in skillet.

Step 2

Bake at 425° for 20 to 25 minutes or until golden brown; cool completely in skillet on a wire rack. Break or cut cornbread into small (about 1-inch) pieces; place on a baking sheet.

Step 3

Bake cornbread pieces at 425° for 5 minutes or until lightly toasted.

Step 4

Remove skin and bones from Smoky Chicken Thighs; cut meat into bite-size pieces.

Step 5

Whisk together mayonnaise and next 4 ingredients in a large bowl. Gently fold chopped chicken, cornbread, bacon, lima beans, corn, and red bell pepper into mayonnaise mixture.

Step 6

Cut a 1/4-inch slice from tops of tomatoes; scoop out and discard pulp, leaving a 1/2-inch-thick shell. Spoon about 2/3 cup chicken mixture into each tomato. Garnish, if desired.

Lynn's Paradise Cafe, Louisville, Kentucky

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