Hot Honey Chicken and Cornbread Casserole

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 1/4 cup melted butter
• 8 oz diced cooked chicken
• 1 cup frozen corn kernels
• 1/2 cup hot honey sauce
• 1/2 cup shredded cheddar cheese

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix cornmeal, flour, sugar, baking powder, and salt.
3. 3 Stir in buttermilk, egg, and melted butter until just combined.
4. 4 Spread half of the batter into a greased 9x13 inch baking dish.
5. 5 Layer chicken, corn, and drizzle with hot honey sauce over the batter.
6. 6 Top with remaining batter and sprinkle with cheese.
7. 7 Bake for 45 minutes or until golden brown.
8. 8 Let cool for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• mixing bowls
• whisk

Variations

• Add crumbled bacon for a smoky twist.
• Use pulled pork instead of chicken for a pulled pork and cornbread casserole.

Substitutions

• If you don't have buttermilk, use 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.

Pairings

• Perfect with a cold beer or sweet iced tea.

Nutrition

Tips

• For extra spice, add diced jalapeños with the chicken and corn.
• Use store-bought cooked chicken to save time.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat covered in a 350°F oven until hot.

Serving Suggestions

• Pair with a crisp green salad or coleslaw.
• Serve with a tangy pickle on the side for a refreshing contrast.

FAQ