# Ingredient List:
→ Chicken Filling
01 - 480 grams cooked shredded chicken (rotisserie or poached)
02 - 160 grams frozen corn kernels, thawed
03 - 245 milliliters canned cream of chicken soup
04 - 120 milliliters sour cream
05 - 80 grams chopped yellow onion
06 - 80 grams chopped celery
07 - 56 grams shredded cheddar cheese
08 - 14 grams unsalted butter
09 - 0.5 teaspoons garlic powder
10 - 0.5 teaspoons smoked paprika
11 - 0.5 teaspoons salt
12 - 0.25 teaspoons black pepper
→ Cornbread Topping
13 - 120 grams yellow cornmeal
14 - 60 grams all-purpose flour
15 - 12 grams granulated sugar
16 - 14 grams baking powder
17 - 0.5 teaspoons salt
18 - 240 milliliters buttermilk
19 - 1 large egg
20 - 56 grams unsalted butter, melted
# Steps:
01 - Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
02 - Melt 1 tablespoon unsalted 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 cooked chicken, sautéed onions and celery, thawed corn kernels, cream of chicken soup, sour cream, shredded cheddar cheese, garlic powder, smoked paprika, salt, and black pepper. Mix thoroughly.
04 - Spread the chicken mixture evenly in 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, beat buttermilk, egg, and melted butter together until combined.
07 - Pour wet ingredients into dry ingredients and stir gently just to combine, avoiding overmixing.
08 - Spoon the cornbread batter evenly over the chicken filling, spreading gently to cover.
09 - Bake for 35 to 40 minutes, until the cornbread topping is golden brown and cooked through.
10 - Allow to cool for 5 to 10 minutes before serving.
