Baked Chicken & Cornbread


by Feb 3rd, 2010 // Dinner, Easy Cheats, Recipes

Baked Chicken & Cornbread

Baked Chicken & Cornbread
The grandparents (both sides) came in for my kid’s Batman birthday party this past weekend.  After all the kid festivities were over, the adults needed to be fed. I wanted to make something easy and delicious that would feed a crowd. I don’t usually like to experiment for company, but they are family so I figured we’d order a pizza if it wasn’t a hit… but boy was this a H-I-T!!  It’s basically cornbread smothered with yummy chicken and refried beans and topped off with cheese. What’s not to like? My kid really enjoyed making the cornbread base (wanted to eat it before we finished the recipe) and loved poking away at it after it was baked (see recipe for details).
Prep Time: 15 mins  Cooking Time: 30 mins

  • Ingredients:
  • 1/2 cup shredded 4-cheese Mexican blend cheese
  • 3/4 cup lowfat milk
  • 2 egg whites
  • 1 can corn kernels
  • 1 can refried black beans
  • 1 box corn bread mix
  • 1  (4-ounce) can chopped green chiles, drained
  • Cooking spray
  • 1  (10-ounce) can red enchilada sauce
  • 1 small pre-cooked rotisserie chicken
  • 1/4 to 1/2 cup mexican cheese blend for sprinkling

Preheat oven at 400 degrees.  In a medium bowl mix together 1/2 cup cup cheese, milk, eggs, corn kernels and corn bread mix stirring until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.  Bake 15 minutes until toothpick comes out clean. Meanwhile, remove meat from chicken and shred into smaller sized pieces. Mix chicken with entire jar of enchilada sauce.  Add chiles and mix well.  When the corn bread mix is done, remove from oven and poke liberally with a fork. Pour enchilada chicken mixture over the top. Remove refried beans from can and mash them in a bowl so they are easy to spread. Spread refried beans over the top of the chicken mixture until the entire top is covered. Sprinkle cheese on top of refried beans and bake in the oven for additional 15 minutes until cheese is melted. Let sit for 5 minutes before serving.  Serves 6 to 8.

Baked Chicken & Cornbread

This dish was enjoyable on so many levels: it was easy to make,  tasted great and was a real crowd pleaser! This one is going into regular rotation for certain.

A slice of baked goodness.

5 Comments on “Baked Chicken & Cornbread”

  1. 1.) gigi
    February 4th, 2010

    and i must say… was beyond delicious! !
    hugs and kisses to the chiefs
    from gigi, gus's grandma in houston

  2. 3.) elizabeth
    September 6th, 2010

    do you use the trader joes corn bread mix with the corn kernels inside? i know you're a tj fan…

  3. 4.) Elizabeth
    November 29th, 2010

    Hi Rebecca!! Hey, you posted this a while back, and we made it then and found it delicious! So guess what- I just re-invented it with leftover turkey meat instead of the chicken! It is a p-e-r-f-e-c-t recipe for both its ease AND for leaving the hum-drum of turkey sandwiches or turkey soup leftovers! Cooking with My Kid saves the day once again!

  4. [...] call the Peanut Butter Surprise Cookies our pirates booty. For the main course we’re serving Baked Chicken and Cornbread (don’t let the photo scare you off, this dish is absolutely divine!) and Grilled Garlicky [...]

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