Spicy Cornbread Chicken Recipes

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CHICKEN CORNBREAD CASSEROLE



Chicken Cornbread Casserole image

A creamy weeknight chicken casserole made with sour cream and a cornbread topping.

Provided by Christin Mahrlig

Categories     Casserole

Time 2h5m

Number Of Ingredients 15

1 package cornbread mix (6-ounce, I used Martha White Buttermilk)
1/2 cup canned corn
4 boneless, skinless chicken breasts
1 cup sour cream
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 piece of celery, (finely minced)
1/4 cup finely minced sweet onion
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
2 tablespoons butter, (melted)
1/2 cup shredded cheddar

Steps:

  • Bake cornbread mix according to package directions, adding 1/2 cup corn to the batter. Let cool and then crumble. This step can be done a day in advance.
  • Butter a 9X11-inch baking dish. Set aside.
  • In a medium bowl, mix together sour cream, lemon juice, Worcestershire sauce, celery, onion, garlic powder, red pepper flakes, black pepper, and salt.
  • Coat each chicken breast in the sour cream mixture and place in prepared dish. Pour remaining sour cream mixture over the chicken. Cover with plastic wrap and refrigerate for 1 hour.
  • Preheat oven to 350 degrees.
  • In a medium bowl, toss the cornbread crumbs with poultry seasoning and melted butter.
  • Remove chicken from refrigerator, top with cheddar cheese and then cornbread crumbs. Cover with foil and bake for 45 minutes. Uncover and bake another 10 minutes.

Nutrition Facts : Calories 541 kcal, ServingSize 1 serving

SPICY CHICKEN AND CORNBREAD - CASSEROLE



Spicy Chicken and Cornbread - Casserole image

This recipe is one that is a mixture of many simular recipes I have tried in the past, but none of them impressed me that much. So through many trials and failures I came up with my own combination of ingredients. I think it is quite good! So decided to share this recipe with you to see what you think.

Provided by llk2day

Categories     One Dish Meal

Time 55m

Yield 10 serving(s)

Number Of Ingredients 13

4 boneless skinless chicken breasts, cut into eight cubes
2 tablespoons olive oil
1 (1 ounce) envelope taco seasoning
1 cup frozen corn, cooked as directed
2 (15 ounce) cans s and w brand caribbean black beans
1 (7 ounce) can diced green chilies
1 (14 ounce) can diced tomatoes with jalapenos
1 (2 1/4 ounce) can sliced olives, drained
1/2 cup medium salsa
1 tablespoon chicken soup base, paste (Smart and Final brand if interested) (optional)
1 (8 1/2 ounce) package sweet cornbread mix (Jiffy brand)
1/2 cup grated colby cheese or 1/2 cup cheddar cheese
1/2 cup grated monterey jack cheese

Steps:

  • In a hot skillet add the olive oil and chicken cubes, cook just until no longer pink.
  • Stir in the taco seasoning.
  • Add all the remaining ingredients with the exception of the corn bread mixture and the cheese.
  • Blend together and pour into a greased 9x12 inch casserole dish.
  • Mix, but do not bake the corn bread as directed on the package.
  • Spread the uncooked cornbread mixture on top of the casserole.
  • Sprinkle the cheeses that have been blended together evenly on top of the cornbread mixture.
  • Bake in a hot oven at 350 degrees for 35-45 minutes.
  • You want the cheese and the corn bread to turn a nice light golden brown color.
  • If you are a cornbread lover like myself, use two packages of prepared cornbread instead of one.

CREAMY-SPICY CORNBREAD CHICKEN BAKE



Creamy-Spicy Cornbread Chicken Bake image

This chicken bake gets its creamy from condensed cream of chicken soup-and its spicy from a can of chopped green chiles in the cornbread mix.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings, 1 cup each

Number Of Ingredients 11

1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of chicken soup
1/2 cup milk
1/2 tsp. garlic powder
1/4 tsp. pepper
2 cups chopped cooked chicken
1 cup frozen corn
2 green onions, sliced
2 Tbsp. chopped fresh cilantro
1-1/2 cups KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided
1 pkg. (8.5 oz.) corn muffin mix
1 can (4.5 oz.) chopped green chiles, drained

Steps:

  • Heat oven to 425°F.
  • Whisk first 4 ingredients in large bowl until blended. Stir in chicken, corn, onions, cilantro and 1 cup cheese; spoon into 2-qt. casserole sprayed with cooking spray.
  • Prepare cornbread batter as directed on package; stir in chiles and remaining cheese. Drop large spoonfuls of batter over chicken mixture.
  • Bake 20 to 25 min. or until chicken mixture is hot and bubbly and cornbread topping is golden brown.

Nutrition Facts : Calories 450, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 105 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g

SPICY CORNBREAD MUFFINS



Spicy Cornbread Muffins image

Provided by Dave Lieberman

Categories     side-dish

Time 40m

Yield 12 muffins

Number Of Ingredients 6

2 (8 1/2-ounce) boxes corn muffin mix
1 cup milk
2 eggs, beaten
1 (8 3/4-ounce) can corn kernels, drained
1 canned chipotle pepper in adobo sauce, minced
1/2 cup grated Monterey jack

Steps:

  • Preheat oven to 375 degrees F.
  • In a bowl, mix together all of the ingredients until just combined. Do not overmix. Divide the batter evenly in a 12-portion nonstick muffin tin. (If using a tin that isn't nonstick, spray with cooking spray).
  • Bake in the center of the oven until just golden and muffin springs back when gently pressed, about 20 minutes.
  • Cool for 10 minutes in the pan, then remove and serve warm.

SPICY CORNBREAD



Spicy Cornbread image

Cornbread never had so much flavor. The poblano chile pepper and ground coriander smooth out the heat of the cayenne and ground pepper. Serve as you would any cornbread side -- but be prepared for some spice and heat!

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 13

2 cups stone-ground cornmeal
2 teaspoons sugar
1 1/2 teaspoons baking powder
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon baking soda
10 tablespoons unsalted butter
1 poblano chile pepper, stemmed, seeded and sliced thinly
2 cloves garlic, chopped
1 cup buttermilk
2 large eggs

Steps:

  • Preheat the oven to 375 degrees F.
  • Combine the cornmeal, sugar, baking powder, cayenne, coriander, salt, pepper and baking soda in a large bowl.
  • Melt 8 tablespoons butter in a 10-inch cast-iron skillet over medium-high heat, then pour into a small bowl and set aside. Return the skillet to medium-high heat, add another tablespoon of butter and once it melts, add the poblano pepper and cook until soft, about 4 minutes. Add the garlic and cook until it is softened and light brown, about 1 minute. Remove the skillet from the heat and transfer the pepper-garlic mixture to another small bowl.
  • Whisk together the buttermilk, eggs and the reserved 8 tablespoons of melted butter. Pour the buttermilk mixture into the cornbread mixture and stir until smooth. Separate and reserve a few pieces of poblano from the pepper-garlic mixture, then mix the remaining pepper-garlic mixture into the batter.
  • Add the remaining tablespoon of butter to the skillet and melt, swirling to coat (if your pan has cooled a bit, warm it up over low heat). Turn off the heat and pour the cornbread batter into the skillet. Top with the reserved pieces of poblano and bake until the center bounces back when gently pressed with a finger, about 20 minutes. Serve warm or at room temperature.

CORNBREAD CHICKEN



Cornbread Chicken image

Just five ingredients are required to make this easy-to-assemble entree. "I'm not sure how this recipe found its way into my kitchen, but I'm glad it did!" comments Dawn d'Hooghe of Concord, North Carolina. "We eat a lot of chicken, and this is a family favorite."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 5

1 package (8-1/2 ounces) cornbread/muffin mix
1 envelope ranch salad dressing mix
1 cup whole milk
6 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons canola oil

Steps:

  • In a shallow bowl, combine cornbread mix and salad dressing mix. Pour milk into another shallow bowl. Dip chicken in milk, then dry mix and turn to coat. , In a large skillet over medium-high heat, brown chicken in oil on both sides. Cook, uncovered, over medium heat for 6-7 minutes on each side or until a thermometer reads 170°.

Nutrition Facts :

CHICKEN CORNBREAD DRESSING



Chicken Cornbread Dressing image

Even though Mom passed away years ago, her wonderful cornbread dressing lives on each year at Christmas dinner. It just wouldn't be the same holiday without it!

Provided by Taste of Home

Categories     Side Dishes

Time 2h40m

Yield 12 servings.

Number Of Ingredients 17

1 broiler/fryer chicken (3 to 3-1/2 pounds)
2-1/2 quarts water
2 to 3 celery ribs with leaves
1 large onion, cut into chunks
DRESSING:
4 celery ribs, chopped
2 small onions, chopped
1/2 cup butter
1 teaspoon salt
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
6 cups crumbled cornbread
1 cup chopped green onions
3/4 cup chopped pecans, toasted
1/2 cup minced fresh parsley
2 large eggs, lightly beaten

Steps:

  • Place chicken in a soup kettle. Add the water, celery and onion; bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until chicken is tender. Remove chicken from broth. Strain broth, discarding vegetables; set broth aside. When cool enough to handle, remove chicken from bones; dice and place in a large bowl., In a large skillet, saute celery and onions in butter until tender; stir in salt, sage, pepper and cayenne. Add to chicken. Stir in the cornbread, green onions, pecans, parsley and eggs. Add 1-1/4 to 1-1/2 cups of reserved broth, stirring gently to mix. (Refrigerate remaining broth for another use.) , Transfer to greased 13x9-in. baking dish. Cover and bake at 325° for 45 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 160°.

Nutrition Facts : Calories 383 calories, Fat 22g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 663mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.

SLOW-COOKER SPICY CHEDDAR CHICKEN CORNBREAD



Slow-Cooker Spicy Cheddar Chicken Cornbread image

Half chicken pot pie, half tamale pie, this slow-cooker chicken and cornbread dinner is a whole lot of delicious.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h20m

Yield 8

Number Of Ingredients 11

3 cups chopped cooked chicken
2 cups shredded sharp Cheddar cheese (8 oz)
1 can (10 1/2 oz) condensed cream of chicken soup
1/2 cup milk
1 package (1 oz) Old El Paso™ original taco seasoning mix
3 green onions, thinly sliced, white and green parts separated
2 jalapeño chiles, seeded and finely chopped (1/3 cup)
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1 can (14.75 oz) cream style sweet corn
1 egg
3 tablespoons butter, melted

Steps:

  • Spray 5-quart oval slow cooker with cooking spray. In large bowl, mix chicken, cheese, soup, milk and taco seasoning mix. Stir in green onion whites and jalapeño chiles. Pour into slow cooker; spread evenly.
  • In medium bowl, mix cornbread & muffin mix, corn and egg. Stir in melted butter. Pour evenly over chicken mixture. Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto cornbread.
  • Cover; cook on Low heat setting 3 to 4 hours or until instant-read thermometer inserted in center of mixture reads at least 165°F and toothpick inserted in center of cornbread comes out clean. Let stand 10 minutes before serving. Top with green onion greens.

Nutrition Facts : Calories 430, Carbohydrate 32 g, Cholesterol 115 mg, Fat 1 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 5 g, TransFat 1/2 g

SOUTHERN CHICKEN-CORNBREAD CASSEROLE



Southern Chicken-Cornbread Casserole image

There's down-home goodness in every bite of this sweet-and-savory casserole. The blend of cornbread and cream-style sweet corn adds a hearty and flavorful touch.

Provided by Arlene Cummings

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 12

3 cups cubed (1 inch) cooked chicken breast
1 teaspoon poultry seasoning
1/4 teaspoon garlic powder
1 1/2 cups sour cream
1 cup milk
Salt and pepper to taste
2 cups shredded Cheddar cheese (8 oz)
3 green onions, chopped
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1 can (14.75 oz) cream style sweet corn
1 egg
2 tablespoons butter, melted

Steps:

  • Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In large bowl, mix chicken, poultry seasoning, garlic powder, sour cream and milk. Season well with salt and pepper. Fold in cheese and green onions. Spoon mixture evenly into dish.
  • Make cornbread mix as directed on pouch, substituting cream style corn for the milk and adding the egg and melted butter. Spread evenly over chicken mixture.
  • Bake about 30 minutes or until toothpick inserted in center of topping comes out clean.

Nutrition Facts : Calories 480, Carbohydrate 29 g, Cholesterol 130 mg, Fat 2 1/2, Fiber 1 g, Protein 28 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 9 g, TransFat 1 g

SPICY CORNBREAD



Spicy Cornbread image

Green chilies and ground red pepper add zesty flavor to this moist cornbread laced with corn and bell pepper. Serve it alongside bowls of chili.

Provided by My Food and Family

Categories     Dairy

Time 40m

Yield Makes 18 servings.

Number Of Ingredients 7

1/2 cup MIRACLE WHIP Dressing
1 can (4 oz.) chopped green chiles, undrained
2 eggs, beaten
1/2 tsp. ground red pepper
2 pkg. (8-1/2 oz. each) corn muffin mix
1 can (11 oz.) whole kernel corn, drained
1/2 cup chopped red bell pepper

Steps:

  • Preheat oven to 400°F. Mix dressing, chilies, eggs and ground red pepper in large bowl. Add remaining ingredients; mix just until moistened.
  • Pour into greased 13x9-inch baking pan.
  • Bake 25 to 30 minutes or until golden brown.

Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 25 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

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