# What You'll Need:
→ Chicken Filling
01 - 2 cups cooked chicken breast, shredded or diced
02 - 1 cup frozen or canned corn kernels, drained
03 - 1 cup shredded cheddar cheese
04 - 1/2 cup sour cream
05 - 1/2 cup milk
06 - 1 small onion, finely chopped
07 - 1/2 red bell pepper, diced
08 - 2 tablespoons unsalted butter
09 - 1 teaspoon garlic powder
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon ground black pepper
→ Cornbread Topping
13 - 1 cup cornmeal
14 - 1 cup all-purpose flour
15 - 1 tablespoon sugar
16 - 1 tablespoon baking powder
17 - 1/2 teaspoon salt
18 - 1 cup milk
19 - 1/4 cup unsalted butter, melted
20 - 1 large egg
21 - 1/2 cup shredded cheddar cheese
# Cooking Steps:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the finely chopped onion and diced red bell pepper; sauté for 3 to 4 minutes until softened.
03 - In a large bowl, mix shredded cooked chicken, drained corn, sautéed vegetables, 1 cup shredded cheddar cheese, sour cream, 1/2 cup milk, garlic powder, smoked paprika, salt, and black pepper until uniformly combined.
04 - Spread the chicken mixture evenly into the prepared baking dish.
05 - In a separate bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, and salt.
06 - In another bowl, whisk milk, melted butter, and the large egg until combined. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Fold in 1/2 cup shredded cheddar cheese.
07 - Spoon the cornbread batter evenly over the chicken filling, spreading gently to cover the surface.
08 - Bake in the preheated oven for 35 to 40 minutes, until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
09 - Allow the dish to cool for 5 to 10 minutes before slicing and serving.
