I made this last night for dinner. Both Jack and I loved it and ate happily. He asked if there were leftovers. There are, so he is even happier!
Ingredients:
- 2 tablespoon olive oil
- 1 small onion, diced
- 1 small green bell pepper, diced
- ¾ cup barbecue sauce (I used Sweet Baby Rays)
- 1 cup frozen corn kernels (you do NOT need to thaw the corn in advance)
- 1 (14.5 ounce) can petite diced tomatoes, NOT drained (I used Italian Basil & Herb Flavor)
- 9 ounces (about 1 ¾ cup) cooked, diced (or pulled) chicken
- 1 cup (4 ounces) grated cheddar cheese, (or Monterey Jack) divided
- 1 (8.5 ounce) box cornbread mix (I used Jiffy), plus ingredients called for on the box (1 egg & 1/3 cup milk)
Instructions:
- Preheat oven to 350 degrees F.
- Spray an 11 x 7-inch baking dish with cooking spray and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Cook onion and bell pepper just until tender (about 3 minutes).
- Reduce heat to low, add barbecue sauce, and simmer until thickens slightly (about 1-2 minutes).
- Stir in frozen corn, tomatoes, chicken, and ½ cup of the cheese.
- Transfer chicken mixture to prepared baking dish.
- In a separate bowl, prepare cornbread batter according to package instructions. Stir in remaining ½ cup of cheese.
- Spread cornbread batter over chicken mixture. I like to do this by using a large spoon to dollop the batter all over the top of the casserole. Then used a knife to gently spread it around until it covers most of dish.
- Bake for 45 minutes, or until crust is golden brown and cooked through.