# What you'll need:
→ Chicken Filling
01 - 2 cups cooked shredded chicken (rotisserie or poached)
02 - 1 cup frozen corn kernels, thawed
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
# Method:
01 - Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
02 - Melt 1 tablespoon unsalted butter in a skillet over medium heat; add chopped onion and celery and cook until softened, approximately 4 minutes.
03 - In a large bowl, mix shredded chicken, sautéed vegetables, thawed corn, cream of chicken soup, sour cream, cheddar cheese, garlic powder, smoked paprika, salt, and black pepper until fully incorporated.
04 - Evenly spread the chicken mixture 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 buttermilk, egg, and melted unsalted butter until smooth.
07 - Pour wet ingredients into dry ingredients and stir gently until just combined to avoid overmixing.
08 - Spoon the cornbread batter evenly over the chicken filling, spreading gently to cover the surface.
09 - Bake uncovered for 35 to 40 minutes, or until the cornbread topping is golden brown and fully cooked through.
10 - Allow the dish to cool for 5 to 10 minutes before serving to set.
