# Components:
→ Filling
01 - 1 tablespoon unsalted butter
02 - 1/2 small onion, finely diced
03 - 1 small carrot, peeled and diced
04 - 1 celery stalk, diced
05 - 1 clove garlic, minced
06 - 1/2 cup frozen peas
07 - 1 cup cooked chicken breast, shredded
08 - 2 tablespoons all-purpose flour
09 - 3/4 cup low-sodium chicken broth
10 - 1/4 cup whole milk
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Cornbread Muffin Batter
14 - 1 cup yellow cornmeal
15 - 1 cup all-purpose flour
16 - 1 tablespoon sugar
17 - 1 tablespoon baking powder
18 - 1/2 teaspoon salt
19 - 2 large eggs
20 - 1 cup buttermilk
21 - 1/4 cup unsalted butter, melted and cooled
# Preparation steps:
01 - Preheat oven to 400°F. Grease a 12-cup muffin tin or line with paper liners.
02 - Melt butter in a skillet over medium heat. Add onion, carrot, and celery; sauté until softened, about 4 minutes. Stir in garlic and cook for 30 seconds.
03 - Add shredded chicken and frozen peas to the skillet; stir to combine.
04 - Sprinkle flour over the mixture and stir for 1 minute. Gradually pour in chicken broth and milk, stirring constantly until thickened, approximately 3 to 4 minutes.
05 - Incorporate thyme, salt, and black pepper. Remove from heat and allow the filling to cool slightly.
06 - Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.
07 - In a separate bowl, whisk eggs, buttermilk, and melted butter. Add the wet mixture to the dry ingredients and stir until just combined without overmixing.
08 - Fill each muffin cup with 1 tablespoon of cornbread batter, spreading to cover the bottom. Add 1 heaping tablespoon of cooled chicken filling on top, then cover with another tablespoon of cornbread batter.
09 - Bake for 18 to 20 minutes until the tops are golden brown and a toothpick inserted into the muffin portion comes out clean.
10 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack. Serve warm.
