Ingredients
- 1 pound cooked chicken, cut in cubes
- 1/2 medium yellow onion, diced
- 1/2 cup chopped green bell pepper
- 1/2 cup frozen corn niblets
- 1/2 cup sharp cheddar cheese, shredded
- 10 1/2 ounces cream of chicken soup, condensed (1 can )
- 1/2 cup sour cream
- 2 packets taco seasonings mix
- 1/2 teaspoon salt
- 1/4 cup milk
- Cornbread recipe
- 1 1/4 cups all purpose flour
- 3/4 cup yellow corn meal
- 1/4 granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 egg, beaten
- 1/4 cup frozen corn niblets
- 1/3 cup sharp cheddar cheese, shredded
How to Make
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Step 1: Preheat oven to 375°F.
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Step 2: Spray a glass 9"x 9" baking dish with non-stick cooking spray.
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Step 3: In a medium bowl, mix first 10 ingredients till well blended. Pour into prepared baking dish.
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Step 4: In a medium bowl, mix cornbread dry ingredients with a wire whisk. In a 2 cup measuring cup, mix milk, oil and egg with a fork. Pour into dry ingredients and stir just until moistened. Stir in frozen corn and cheese.
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Step 5: Pour over chicken mixture and spread out to cover completely.
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Step 6: Place in preheated 375°F oven on center rack. Bake 50-60 minutes. Check center of cornbread with a toothpick to test doneness after 50 minutes. Don't go down into the chicken mixture. If cornbread is still runny, test again every 5 minutes.
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Step 7: Remove from oven and let set 10 minutes before cutting and serving with a large spatula.
We hope you enjoy this recipe!
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