# Components:
→ 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 - 120 ml sour cream
05 - 120 ml chopped yellow onion
06 - 120 ml chopped celery
07 - 60 ml shredded cheddar cheese
08 - 14 g 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 - 120 g yellow cornmeal
14 - 60 g all-purpose flour
15 - 12 g granulated sugar
16 - 1 tablespoon baking powder
17 - 1/2 teaspoon salt
18 - 240 ml buttermilk
19 - 1 large egg
20 - 56 g unsalted butter, melted
# Preparation steps:
01 - Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
02 - Melt 1 tablespoon butter in a skillet over medium heat. Add chopped onions and celery; sauté until softened, approximately 4 minutes.
03 - In a large mixing bowl, combine shredded chicken, sautéed vegetables, corn kernels, cream of chicken soup, sour cream, cheddar cheese, garlic powder, smoked paprika, salt, and black pepper. Mix thoroughly.
04 - Evenly spread the chicken filling into the prepared baking dish.
05 - In a separate bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, and salt.
06 - In another bowl, whisk together buttermilk, egg, and melted butter until combined.
07 - Pour the wet ingredients into the dry ingredients and stir gently just until combined, avoiding overmixing.
08 - Spoon the cornbread batter evenly over the chicken filling, spreading gently to cover.
09 - Bake for 35 to 40 minutes, or until the cornbread topping is golden brown and cooked through.
10 - Allow to cool for 5 to 10 minutes before serving to set.
