# Ingredients:
→ Chicken Filling
01 - 2 cups cooked shredded chicken (rotisserie or poached)
02 - 1 cup frozen corn kernels, thawed
03 - 1 cup canned cream of chicken soup
04 - 0.5 cup sour cream
05 - 0.5 cup chopped yellow onion
06 - 0.5 cup chopped celery
07 - 0.5 cup shredded cheddar cheese
08 - 1 tablespoon unsalted butter
09 - 0.5 teaspoon garlic powder
10 - 0.5 teaspoon smoked paprika
11 - 0.5 teaspoon salt
12 - 0.25 teaspoon black pepper
→ Cornbread Topping
13 - 1 cup yellow cornmeal
14 - 0.5 cup all-purpose flour
15 - 1 tablespoon granulated sugar
16 - 1 tablespoon baking powder
17 - 0.5 teaspoon salt
18 - 1 cup buttermilk
19 - 1 large egg
20 - 0.25 cup unsalted butter, melted
# Instructions:
01 - Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
02 - Melt 1 tablespoon unsalted butter in a skillet over medium heat. Add chopped onions and celery and sauté until softened, about 4 minutes.
03 - In a large bowl, mix shredded chicken, sautéed onions and celery, thawed corn, cream of chicken soup, sour cream, shredded cheddar, garlic powder, smoked paprika, salt, and black pepper until evenly combined.
04 - Spread the chicken mixture evenly into the prepared baking dish.
05 - In a separate bowl, whisk together yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.
06 - In another bowl, whisk buttermilk, egg, and melted butter. Pour wet ingredients into dry mixture and stir gently just to combine, avoiding overmixing.
07 - Spoon the cornbread batter evenly over the chicken filling and spread gently to cover.
08 - Bake for 35 to 40 minutes until the cornbread topping is golden brown and cooked through.
09 - Allow to cool for 5 to 10 minutes before serving.
