# 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
# Method:
01 - Preheat oven to 400°F. Grease a 12-cup muffin tin or line with paper liners.
02 - Melt 1 tablespoon butter in a skillet over medium heat. Add onion, carrot, and celery, sautéing until softened, about 4 minutes. Stir in garlic and cook for 30 seconds.
03 - Add shredded chicken and peas to the skillet, stirring to combine.
04 - Sprinkle flour over the mixture, stirring for 1 minute. Gradually add chicken broth and milk while stirring constantly until thickened, about 3 to 4 minutes.
05 - Stir in thyme, salt, and pepper. Remove from heat and allow filling to cool slightly.
06 - In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
07 - In a separate bowl, whisk eggs, buttermilk, and melted butter until blended.
08 - Add wet ingredients to dry ingredients and gently stir until just combined; avoid overmixing.
09 - Spoon 1 tablespoon of cornbread batter into each muffin cup, spread evenly. Top each with 1 heaping tablespoon of cooled chicken filling, then cover with another tablespoon of batter.
10 - Bake for 18 to 20 minutes until tops are golden brown and a toothpick inserted into the muffin layer comes out clean.
11 - Allow muffins to cool in pan for 5 minutes before transferring to a wire rack. Serve warm.
