# Components:
→ Chicken Filling
01 - 2 cups shredded cooked chicken (rotisserie or poached)
02 - 1 cup frozen corn kernels, thawed
03 - 1 cup canned cream of chicken soup
04 - 1/2 cup sour cream
05 - 1/2 cup chopped yellow onion
06 - 1/2 cup chopped celery
07 - 1/2 cup shredded cheddar cheese
08 - 1 tablespoon unsalted butter
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Cornbread Topping
13 - 1 cup yellow cornmeal
14 - 1/2 cup all-purpose flour
15 - 1 tablespoon granulated sugar
16 - 1 tablespoon baking powder
17 - 1/2 teaspoon salt
18 - 1 cup buttermilk
19 - 1 large egg
20 - 1/4 cup unsalted butter, melted
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish thoroughly.
02 - Melt 1 tablespoon butter in a skillet over medium heat. Add chopped onions and celery; cook until softened, approximately 4 minutes.
03 - In a large bowl, mix shredded chicken, sautéed onions and celery, corn, cream of chicken soup, sour cream, cheddar cheese, garlic powder, smoked paprika, salt, and pepper until evenly blended.
04 - Transfer the chicken mixture evenly into the prepared baking dish.
05 - In a separate bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until combined.
06 - In another bowl, whisk together buttermilk, egg, and melted butter. Pour the wet mixture into the dry ingredients and stir gently just until combined; avoid overmixing.
07 - Spoon the cornbread batter evenly over the chicken filling, spreading gently to cover it completely.
08 - Place in the oven and bake for 35 to 40 minutes, or until the cornbread topping is golden brown and cooked through.
09 - Remove from oven and allow to cool for 5 to 10 minutes before serving to set properly.
