Comforting Southern dish featuring tender chicken, sweet corn, and golden cornbread topping, perfect for gatherings.
# Components:
→ Chicken Filling
01 - 2 cups cooked chicken, shredded (rotisserie or poached)
02 - 1 cup frozen corn kernels, thawed
03 - 1 cup canned cream of chicken soup
04 - 1/2 cup sour cream
05 - 1/2 cup chopped yellow onion
06 - 1/2 cup chopped celery
07 - 1/2 cup shredded cheddar cheese
08 - 1 tablespoon unsalted butter
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Cornbread Topping
13 - 1 cup yellow cornmeal
14 - 1/2 cup all-purpose flour
15 - 1 tablespoon granulated sugar
16 - 1 tablespoon baking powder
17 - 1/2 teaspoon salt
18 - 1 cup buttermilk
19 - 1 large egg
20 - 1/4 cup unsalted butter, melted
# Method:
01 - Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
02 - Melt 1 tablespoon butter in a skillet over medium heat. Add chopped onion and celery; cook until softened, approximately 4 minutes.
03 - In a large bowl, combine shredded chicken, sautéed onion and celery, thawed corn, cream of chicken soup, sour cream, shredded cheddar, garlic powder, smoked paprika, salt, and black pepper. Mix thoroughly.
04 - Evenly spread the chicken mixture into the prepared baking dish.
05 - In a separate bowl, whisk together cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.
06 - In another bowl, whisk together buttermilk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir lightly until just combined without overmixing.
07 - Gently spread the cornbread batter evenly over the chicken filling.
08 - Bake in the preheated oven for 35 to 40 minutes, or until the cornbread topping turns golden and is fully cooked.
09 - Allow the casserole to cool for 5 to 10 minutes before serving.
