Southern Cornbread Chicken Casserole

A comforting hearty casserole featuring tender chicken sweet corn and a golden cornbread topping—perfect for family dinners or potlucks.

My family loves when I make this cornbread chicken casserole on chilly nights. It reminds me of Sunday suppers in my grandmother's kitchen where comfort food was always at the center of our table.

Ingredients

• Cooked chicken: 2 cups, shredded (rotisserie or poached)
• Frozen corn kernels: 1 cup, thawed
• Canned cream of chicken soup: 1 cup
• Sour cream: 1/2 cup
• Yellow onion: 1/2 cup, chopped
• Celery: 1/2 cup, chopped
• Cheddar cheese: 1/2 cup, shredded
• Unsalted butter (for filling): 1 tablespoon
• Garlic powder: 1/2 teaspoon
• Smoked paprika: 1/2 teaspoon
• Salt (for filling): 1/2 teaspoon
• Black pepper: 1/4 teaspoon
• Yellow cornmeal: 1 cup
• All-purpose flour: 1/2 cup
• Granulated sugar: 1 tablespoon
• Baking powder: 1 tablespoon
• Salt (for topping): 1/2 teaspoon
• Buttermilk: 1 cup
• Egg: 1 large
• Unsalted butter (for topping): 1/4 cup, melted

Instructions

Preheat Oven:

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.

Sauté Veggies:

In a skillet melt 1 tablespoon butter over medium heat. Add onions and celery and sauté until softened about 4 minutes.

Mix Chicken Filling:

In a large bowl combine cooked chicken sautéed onions and celery corn cream of chicken soup sour cream cheddar cheese garlic powder smoked paprika salt and pepper. Mix well.

Layer Filling:

Spread the chicken mixture evenly into the prepared baking dish.

Mix Dry for Cornbread:

In another bowl whisk together cornmeal flour sugar baking powder and salt.

Mix Wet for Cornbread:

In a separate bowl whisk buttermilk egg and melted butter. Pour wet ingredients into dry and stir just to combine (do not overmix).

Add Cornbread Topping:

Spoon the cornbread batter evenly over the chicken mixture spreading gently to cover.

Bake:

Bake for 35–40 minutes or until the cornbread topping is golden and cooked through.

Rest and Serve:

Let cool for 5–10 minutes before serving.

Save

Everyone goes back for seconds when I bring this to a family potluck. It's one of those recipes that always sparks happy memories around the table.

Serving Suggestions

Pair this casserole with a crisp green salad or simple steamed green beans for a well-rounded meal. For a special touch, serve with a glass of lightly oaked Chardonnay.

Variations

Add 1/2 cup diced roasted red peppers or 2 tablespoons chopped fresh chives for extra color and flavor. Greek yogurt can replace the sour cream if desired.

Nutritional Information

Each serving contains 410 calories, 19 g total fat, 37 g carbohydrates, and 23 g protein.

Save

This casserole brings comfort to any table and leftovers reheat beautifully for lunch the next day.

Cooking Questions

→ What type of chicken works best for this dish?

Shredded rotisserie or poached chicken provides tender, flavorful meat that blends well with the creamy filling.

→ Can I add extra vegetables to the filling?

Yes, adding diced roasted red peppers or chopped fresh chives enhances the flavor and texture.

→ What makes the cornbread topping golden and moist?

A mix of cornmeal, buttermilk, and melted butter creates a moist, golden crust when baked.

→ How do I avoid overmixing the cornbread batter?

Combine wet and dry ingredients gently and stir just until incorporated to keep the topping light and tender.

→ What side dishes complement this casserole?

Crisp green salads or steamed green beans pair well, balancing the richness of the casserole.

→ Is this dish suitable for those with gluten sensitivities?

Check the labels of cornmeal and baking powder for gluten content; use gluten-free alternatives if needed.