The first time I made this dish I wasn’t convinced. The ingredients promised potential. How can you go wrong with cheese, cornbread and sour cream? But the end product, wasn’t what I had hoped. After some thought, I realized my mistake. I had used canned chicken. Yuk. It was an effort to save time but, really, canned chicken is absolutely disgusting. This weekend I had some extra time so I tried it again with fresh chicken. I used a little bit of cajun seasoning on the chicken to give it a little bit of extra spice and it turned out just like I had hoped it would the first time. Always up for cornbread, the girls loved it too. It’s a keeper but, definitely a weekend dish since it does take some extra time and preparation.
This Tex-Mex dinner has just the right amount of kick, and it’s all in one dish!
- 1/2 cup butter
- 1 clove garlic, minced
- 1 can creamed corn
- 1 can corn
- 1 1/2 cup sour cream
- 1 egg
- 2 cups chicken, shredded or cut
- 1, 8 oz package Monterrey Jack, shredded
- 1 onion, finely chopped
- 1/4 tsp salt
- 1 package of cornbread mix
- 1 tbsp green chilies
- Salt and Pepper to taste
- Preheat oven to 375 degrees.
- In skillet, melt butter. Add onion and garlic. Cook until tender (approx 4-6 minutes).
- In a large bowl, combine creamed corn, corn, egg, and cornbread mix. Mix in onion and garlic.
- Pour in 9x13 inch baking dish.
- In a large bowl, combine chicken, green chilies, sour cream, and salt and pepper. Spread over cornbread.
- Sprinkle with cheese and bake 35-40 minutes.
Substitute black beans for the chicken to make this dish vegetarian.