Description
Enjoy this golden and savory Southern Chicken & Cornbread Bake.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 box (8.5 ounce) corn muffin mix
- 1/3 cup milk
- 1 large egg
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat oven to 400°F (200°C).
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Add chicken and cook until browned.
- Add onion, garlic, and bell pepper; cook until softened, about 5 minutes.
- Stir in corn, diced tomatoes and green chilies, smoked paprika, salt, and pepper.
- In a separate bowl, combine corn muffin mix, milk, and egg; mix until just combined.
- Pour corn muffin batter over chicken mixture in the skillet.
- Sprinkle with cheddar cheese.
- Bake for 20-25 minutes, or until cornbread is golden brown and cooked through.
- Let cool slightly before serving.
Notes
- You can substitute chicken breasts for chicken thighs.
- Feel free to add other vegetables like zucchini or mushrooms.
- For a spicier dish, add a pinch of cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern