Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Helpful Kitchen Tips
- Use fresh cornmeal for the best texture and taste in your cornbread layer.
- Make sure the chicken is cooked through before baking to avoid undercooked meat.
- Let the dish rest for a few minutes after baking to allow the flavors to meld and the cornbread to set.
Ingredients 0/17
Why This Recipe Is A Favorite
Step 1
Lightly heat your oven to 375°F (190°C) and grease a 9x13-inch baking dish to prevent sticking. Melt the butter in a small skillet over medium heat, then add the chopped onion and garlic. Cook them together, stirring occasionally, until they’re soft and fragrant—about 4 to 6 minutes. Once they’re ready, take the pan off the heat and set it aside.
Step 2
In a large bowl, mix the corn, cream-style corn, salt, and egg substitute. Stir in the muffin mix until everything is combined, then gently fold in the cooked onion and garlic mixture. Pour this corn batter evenly into the prepared baking dish.
Step 3
In another bowl, combine the chicken, green chiles, mushrooms, sour cream, and a pinch of salt and pepper. Spread this chicken mixture over the corn layer, leaving about an inch of space around the edges. Sprinkle the shredded cheese on top to finish.
Step 4
Pop the dish into the oven and bake for about 35 to 40 minutes, or until the edges turn a nice golden brown. Let it cool for a few minutes before serving so it sets up a bit. Enjoy!
