Chicken Taco Green Chile Cornbread
American, Mexican Inspired
boxes Yellow Corn Muffin mix (i.e. Martha White)
cream style corn
can green chilies, drained
chopped rotisserie chicken
medium taco sauce
plus additional for drizzling
shredded monterey jack cheese
Preheat the oven to 400°F. Place 2 Tbsp butter into a 10-inch cast iron skillet and into the oven to warm the skillet and melt the butter while the oven preheats.
In a medium-size mixing bowl whisk together the corn muffin mix, cream style corn, green chilies, milk, and green onion. Melt the remaining 2 Tbsp butter in the microwave and add to the bowl.
Whisk until fully combined. Set aside.
In a separate bowl, mix together the chicken, taco sauce, 1 cup cheese, taco seasoning, ground cumin and garlic salt. Mix until the ingredients are coated with the sauce.
Remove the skillet from the oven and swirl the butter to coat the bottom and sides.
Pour 1/2 of the cornbread batter into the skillet. Arrange the chicken mixture over the batter keeping it within 1/2-inch from the edge.
Pour the remaining batter on top. Spread evenly.
Bake for 30 minutes, then sprinkle with the remaining 1 cup cheese.
Lower the oven to 350°F and continue to bake for an additional 15-20 minutes or until a toothpick inserted into the cornbread comes back clean.
Rest for 5 minutes then cut into wedges and top with
pico de gallo
sour cream and taco sauce, if desired.