# Ingredient List:
→ Chicken Filling
01 - 300 g cooked chicken, shredded (rotisserie or poached)
02 - 150 g frozen corn kernels, thawed
03 - 240 ml canned cream of chicken soup
04 - 120 ml sour cream
05 - 75 g chopped yellow onion
06 - 75 g chopped celery
07 - 60 g shredded cheddar cheese
08 - 14 g unsalted butter
09 - 1.5 g garlic powder
10 - 1.5 g smoked paprika
11 - 3 g salt
12 - 1.25 g black pepper
→ Cornbread Topping
13 - 120 g yellow cornmeal
14 - 65 g all-purpose flour
15 - 12 g granulated sugar
16 - 14 g baking powder
17 - 3 g salt
18 - 240 ml buttermilk
19 - 1 large egg
20 - 60 ml unsalted butter, melted
# Steps:
01 - Preheat the oven to 375°F (190°C) and grease a 9x13-inch (23x33 cm) baking dish.
02 - Melt 1 tablespoon (14 g) unsalted butter in a skillet over medium heat. Add the chopped onions and celery and sauté until softened, about 4 minutes.
03 - In a large bowl, mix 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 until well combined.
04 - Spread the chicken mixture evenly into the prepared baking dish.
05 - In a separate bowl, whisk together yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.
06 - Whisk buttermilk, egg, and melted unsalted butter in another bowl until combined.
07 - Pour wet ingredients into dry ingredients and stir gently just until combined; do not overmix.
08 - Spoon the cornbread batter evenly over the chicken filling and spread gently to cover. Bake for 35 to 40 minutes or until the topping is golden brown and cooked through.
09 - Allow the casserole to cool for 5 to 10 minutes before serving.
