Pulled Chicken-Stuffed Cornbread On The Cob

You've definitely never seen or eaten cornbread like this before. With the help of some chicken wire, we've found a way to transform cornbread dough into a corn on the cob look-alike! Whoever cuts into this delicious dish first is in for a big, yummy surprise. Cornbread is a delicious treat all on its own, but this dish gets stuffed with a rich pulled chicken and cream cheese filling that's so tender and creamy, it practically melts in your mouth! Try out this recipe at your next dinner party, or wait for the holiday season to show off your inventive culinary skills. We guarantee that the next time you suggest trying out a new dish, your guests will be all ears!

Yield: 1
Prep Time: 75 minutes
Cooking Time: 45 minutes
Inactive Time: 100 minutes 
Difficulty Level: Advanced

You'll Need:

For the cornbread:

  • ½ cup milk, lukewarm
  • ¼ stick butter
  • ⅓ can of corn (approx. 5 oz), drained
  • 2 tsp dry yeast
  • 2½ cups flour
  • 3 tbsp corn starch
  • 1 pinch of turmeric
  • 1 tsp salt
  • 2 tbsp sugar
  • 1 egg
  • lettuce to serve

For the pulled chicken filling:

  • 1 tsp vegetable oil
  • ½ red onion, sliced
  • 1 garlic clove, minced
  • ¼ cup canned corn, drained
  • 4 oz chicken, cooked & pulled
  • 2 tbsp cream cheese
  • 2 tbsp chopped parsley
  • 1 pinch of black pepper
  • 1 tsp salt


  • 1 corn cob
  • chicken wire (6 x 10 inches)
  • needle & kitchen twine
  • corkscrew
  • piping bag

Here's How:

1. Preheat the oven to 100°F. For the cornbread, heat the milk in a saucepan, then and add in the butter, corn, and dry yeast. Puree the mixture with an immersion blender, then pour it through a sieve and into a large mixing bowl.

2. Add the flour, corn starch, turmeric, salt, sugar, and egg to the pureed mixture and knead everything together until a smooth dough forms.

3. Roll out the dough using an ear of corn, then wrap the dough around the corn cob.

4. Cut 4 triangles out of 1 end of the chicken wire, then make 5 vertical cuts at the other end. Place the cornbread on the cob in the center of the chicken wire with the flat base of the corn cob at the end with the vertical cuts. Wrap the chicken wire around the dough and use a needle and cooking twine to sew together the open ends of the chicken wire, making sure to leave the bottom section open. Bend the ends of chicken wire near the bottom of the corn cob outwards so that chicken wire can stand up on its own. Place the cornbread on the cob on a baking tray, transfer the baking tray to the oven, and let the dough rise in the oven at 100°F for 40 minutes. Once the dough has risen, turn up the heat and bake the cornbread on the cob at 350°F for 35 minutes. Remove the cornbread from the oven and let it cool for 1 hour, then carefully remove the chicken wire.

5. Insert a corkscrew into the ear of corn baked into the cornbread and pull it out.

6. For the pulled chicken filling, heat the vegetable oil in a skillet and cook the sliced red onion, minced garlic, corn, pulled chicken, salt & pepper. Once everything has cooked, turn off the heat, stir in the cream cheese and chopped parsley, and transfer the mixture to a piping bag.

7. Pipe the pulled chicken filling into the cornbread, then add some lettuce leaves so that it looks like the corn is wrapped in its husk.

At first glance, this recipe might look a bit complicated, but it's a delicious, fun dish that will let your culinary creativity shine! It makes the perfect dish to share at Thanksgiving or to bring to a holiday party.


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