# 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 ground black pepper
→ Cornbread Muffin Batter
14 - 1 cup yellow cornmeal
15 - 1 cup all-purpose flour
16 - 1 tablespoon granulated 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
# Directions:
01 - Preheat oven to 400 degrees Fahrenheit. Grease a 12-cup muffin tin or line with paper liners.
02 - In a medium skillet over medium heat, melt 1 tablespoon unsalted butter. Add diced onion, carrot, and celery; cook until softened, approximately 4 minutes. Stir in minced garlic and cook for 30 seconds.
03 - Add shredded cooked chicken and frozen peas to the skillet. Stir to incorporate.
04 - Sprinkle 2 tablespoons flour evenly over mixture and cook, stirring constantly, for 1 minute. Gradually pour in chicken broth and whole milk, stirring until thickened, about 3 to 4 minutes.
05 - Season with dried thyme, salt, and black pepper. Remove from heat and allow mixture to cool slightly.
06 - In a large bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, and salt until evenly combined.
07 - In a separate bowl, whisk eggs, buttermilk, and melted unsalted butter until blended.
08 - Add wet ingredients to dry ingredients. Stir gently until just combined to avoid overmixing.
09 - Spoon 1 tablespoon of cornbread batter into each muffin cup, spreading evenly to form a base. Add 1 heaping tablespoon of cooled chicken filling atop batter. Cover filling with another tablespoon of cornbread batter.
10 - Bake for 18 to 20 minutes until muffin tops are golden and a toothpick inserted into the cornbread passes cleanly.
11 - Allow muffins to cool in pan for 5 minutes, then transfer to a wire rack. Serve warm.
