Description
Make dinnertime easy with this Cheesy Cornbread Chicken Tamale Pie Casserole! Full of delicious flavors your whole family will love!
Ingredients
- FOR THE FILLING:
- 1 teaspoon Oil
- 1 cup Red Bell Peppers, Chopped
- ¼ cups Onions, Chopped
- ¾ cups Corn Kernels
- 12 ounces, weight Cooked Chicken Shredded
- 1 cup Salsa
- 1 cup Barbecue Sauce
- FOR THE CORNBREAD:
- 1-¼ cup Store-bought Cornbread Mix (like Jiffy)
- ⅓ cups Sour Cream
- 1 whole Egg
- 2 Tablespoons Butter, Melted
- 1 cup Cheese, Shredded
Preparation
Preheat the oven to 390°F (200°F).
Heat the oil in an oven safe skillet (about 9 inches/23cm wide) over medium-high heat. Add the peppers, onion and corn and cook over medium high heat for 5 minutes.
Take off the heat and stir in the shredded chicken, salsa and barbecue sauce. Flatten and smooth the surface with the back of a spoon.
In a medium bowl stir together the cornbread mix, sour cream, egg and melted butter. Gently spread the cornbread mixture over the casserole filling, being careful not to mix them together. Leave a small edge to allow steam to escape.
Bake for 15-20 minutes in the middle of the preheated oven. Remove from oven. Scatter the cheese over the top and finish baking for 2-3 minutes or until the cheese is all bubbly and melted.
