This cowboy chicken cornbread casserole hits all the right notes. It’s hearty, comforting, aromatic, smoky, and cheesy. It’s a cinch to make and yields a sizable amount of food. The cornbread is fluffy and toasty, and makes for a fun casserole topper.
cooking spray
3 cups shredded rotisserie chicken
1 (16 ounce) jar mild or medium chunky salsa
1 (15 ounce) can black beans, drained and rinsed
1 (10.5 ounce) can condensed cream of chicken soup
1 cup frozen corn
1 large jalapeño chile, seeded and finely chopped
1 (1 ounce) envelope taco seasoning
6 garlic cloves, finely chopped
2 cups shredded pepper Jack cheese
2 cups self-rising white or yellow cornmeal mix, such as White Lily®
1 1/2 cups whole buttermilk
1/4 cup olive oil
1 large egg
Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a 13x9-inch baking dish with cooking spray; set aside. Stir together chicken, salsa, black beans, cream of chicken soup, corn, jalapeño, taco seasoning, and garlic in a large bowl.
Transfer mixture to the prepared dish, and spread into an even layer.
Sprinkle pepper Jack evenly over chicken mixture.
Whisk together cornmeal mix, buttermilk, olive oil, and egg until combined; spread batter evenly over cheese.
Bake in the preheated oven until bubbly and cornbread is golden brown, about 30 minutes.
