Ingredients:
-4 boneless, skinless chicken breasts
-1/2 cup barbeque sauce
-1/2 teaspoon garlic powder
-1/2 teaspoon onion powder
-1/2 teaspoon smoked paprika
-1/4 teaspoon cayenne pepper
-1/4 teaspoon black pepper
-1/4 teaspoon salt
-2 tablespoons olive oil
-2 ears of corn, husks and silk removed
-1/2 cup yellow cornmeal
-1/2 cup all-purpose flour
-1 teaspoon baking powder
-1/4 teaspoon salt
-1/4 teaspoon black pepper
-1/2 cup milk
-2 tablespoons butter, melted
-1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 375°F.
2. In a small bowl, mix together the barbeque sauce, garlic powder, onion powder, smoked paprika, cayenne pepper, black pepper, and salt.
3. Rub the chicken breasts with the barbeque sauce mixture, then place them in a baking dish.
4. Drizzle the olive oil over the chicken breasts and bake for 25-30 minutes, or until cooked through.
5. While the chicken is baking, prepare the roasted corn pudding. Place the corn on a baking sheet and roast for 15 minutes.
6. In a medium bowl, whisk together the cornmeal, flour, baking powder, salt, and black pepper.
7. In a separate bowl, whisk together the milk, melted butter, and parsley.
8. Add the wet ingredients to the dry ingredients and mix until just combined.
9. Remove the corn from the oven and let cool slightly. Cut the kernels off the cob and add to the corn pudding mixture.
10. Grease a 9-inch baking dish and pour the corn pudding mixture into the dish.
11. Bake for 25-30 minutes, or until golden brown.
12. Serve the barbecued chicken with the roasted corn pudding. Enjoy!