# What You'll Need:
→ Chicken Filling
01 - 2 cups cooked shredded chicken (rotisserie or poached)
02 - 1 cup thawed frozen corn kernels
03 - 1 cup canned cream of chicken soup
04 - ½ cup sour cream
05 - ½ cup chopped yellow onion
06 - ½ cup chopped celery
07 - ½ cup shredded cheddar cheese
08 - 1 tablespoon unsalted butter
09 - ½ teaspoon garlic powder
10 - ½ teaspoon smoked paprika
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
→ Cornbread Topping
13 - 1 cup yellow cornmeal
14 - ½ cup all-purpose flour
15 - 1 tablespoon granulated sugar
16 - 1 tablespoon baking powder
17 - ½ teaspoon salt
18 - 1 cup buttermilk
19 - 1 large egg
20 - ¼ cup unsalted butter, melted
# Step-by-Step:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Melt 1 tablespoon butter in a skillet over medium heat. Add onions and celery, sautéing until softened, about 4 minutes.
03 - In a large bowl, mix shredded chicken, sautéed vegetables, corn, cream of chicken soup, sour cream, cheddar, garlic powder, smoked paprika, salt, and pepper until evenly combined.
04 - Spread the chicken mixture evenly into the prepared baking dish.
05 - In a separate bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
06 - Whisk buttermilk, egg, and melted butter in another bowl. Pour wet mixture into dry ingredients and stir gently to combine.
07 - Spoon cornbread batter evenly over the chicken filling, spreading gently to cover.
08 - Bake for 35 to 40 minutes until the cornbread topping is golden and set.
09 - Allow to cool for 5 to 10 minutes before serving.
