Ingredients
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- 2 tsp. olive oil
- 3/4 lb. boneless, skinless chicken breasts diced
- 1/2 tsp. chili powder
- 1/4 tsp. kosher salt
- 1 egg
- 1/2 c. sour cream or plain yogurt reduced fat is fine
- 14 oz. can creamed corn
- 11 oz. can Mexicorn drained
- 8.5 oz. box cornbread mix
- 1/2 c. shredded cheddar or Mexican blend cheese
Instructions
- Preheat oven to 375 degrees F. Spray a square baking dish with cooking spray, and set aside.
- Heat olive oil in a skillet over medium high heat. Add diced chicken, sprinkle with chili powder and salt, and sauté until cooked through.
- Meanwhile, whisk together egg and yogurt in a medium bowl. Stir in creamed corn, Mexicorn, cornbread mix, and cheese until just combined. Stir in cooked chicken.
- Spread cornbread mixture into prepared baking dish, and bake in preheated oven for 35-45 minutes, until center is set.
Notes
If you would like a cheesier casserole, sprinkle another 1/2 c. cheese over the top for the last 10 minutes of baking.
- Prep Time: 10
- Cook Time: 40