Pin It A comforting, hearty casserole featuring tender chicken, sweet corn, and a golden cornbread topping—perfect for family dinners or potlucks.
I first made this Southern Cornbread Chicken Casserole for a Sunday family gathering and it quickly became a favorite. Everyone loved the creamy chicken filling paired with the cornbread topping just out of the oven.
Ingredients
- Cooked chicken: 2 cups, shredded (rotisserie or poached)
- Frozen corn kernels: 1 cup, thawed
- Cream of chicken soup: 1 cup, canned
- Sour cream: 1/2 cup
- Yellow onion: 1/2 cup, chopped
- Celery: 1/2 cup, chopped
- Cheddar cheese: 1/2 cup, shredded
- Unsalted butter: 1 tablespoon (for filling), 1/4 cup, melted (for topping)
- Garlic powder: 1/2 teaspoon
- Smoked paprika: 1/2 teaspoon
- Salt: 1/2 teaspoon (filling), 1/2 teaspoon (topping)
- Black pepper: 1/4 teaspoon
- Yellow cornmeal: 1 cup
- All-purpose flour: 1/2 cup
- Granulated sugar: 1 tablespoon
- Baking powder: 1 tablespoon
- Buttermilk: 1 cup
- Large egg: 1
Instructions
- Prepare the oven and dish:
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Sauté vegetables:
- In a skillet, melt 1 tablespoon butter over medium heat. Add onions and celery and cook until softened, about 4 minutes.
- Make the chicken filling:
- Combine cooked chicken, sautéed onions and celery, corn, cream of chicken soup, sour cream, cheddar cheese, garlic powder, smoked paprika, salt, and pepper in a large bowl. Mix well.
- Assemble the filling:
- Spread the chicken mixture evenly in the prepared baking dish.
- Prepare cornbread topping:
- In another bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Combine wet and dry topping ingredients:
- In a separate bowl, whisk buttermilk, egg, and melted butter. Pour wet ingredients into dry mixture and stir just to combine (do not overmix).
- Add the topping:
- Spoon cornbread batter evenly over the chicken mixture and spread gently to cover.
- Bake:
- Bake for 35–40 minutes, or until the cornbread topping is golden and cooked through.
- Rest and serve:
- Let cool for 5–10 minutes before serving.
Pin It When I make this casserole, my kids always gather in the kitchen as the aroma of baking cornbread fills the house—it's the kind of dish that turns a regular dinner into a homey family moment.
Required Tools
Mixing bowls, 9x13-inch baking dish, skillet, whisk, and spatula are all you need to prepare this recipe efficiently.
Nutritional Information
Each serving provides about 410 calories, 19 g total fat, 37 g carbohydrates, and 23 g protein, making it a hearty centerpiece for your meal.
Serving Suggestions
Pair this casserole with a crisp green salad, steamed green beans, or a glass of lightly oaked Chardonnay for a well-rounded meal.
Pin It This casserole is even better the next day and reheats beautifully—just cover and warm in the oven. Savor every bite with your favorite sides!
Recipe FAQs
- → Can I use fresh corn instead of frozen?
Yes, fresh corn kernels can be used; simply cook or blanch them briefly before adding to the filling for best texture.
- → What can I substitute for cream of chicken soup?
A homemade creamy sauce made from chicken broth, milk, and a flour roux can replace canned soup for a fresher taste.
- → How do I keep the cornbread topping moist?
Using buttermilk and melted butter in the batter ensures a tender and moist cornbread topping after baking.
- → Can this dish be prepared ahead of time?
Yes, assemble the casserole in advance and refrigerate before baking; add extra baking time if baking cold from the fridge.
- → What side dishes pair well with this entree?
Fresh green salad, steamed green beans, or lightly seasoned vegetables complement the rich flavors of this dish nicely.