Chicken Corn Cobbler Bowls

Chunks of chicken and creamed corn are topped with cheesy cornbread batter, baked until cornbread is browned for this ultimate comfort food.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 656 Calories

Ingredients

• 1 egg
• 3 tablespoons milk
• 1 cup chopped onion
• 1 (8.5 ounce) package corn muffin mix
• 1 cup shredded sharp Cheddar cheese, divided
• 1 (15.25 ounce) can Del Monte® Whole Kernel Corn, well drained
• 2 tablespoons butter or olive oil
• 1 ½ pounds boneless, skinless chicken thighs, cut into 3/4-inch pieces
• 1 (14.75 ounce) can Del Monte® Cream Style Corn
• 6 cups packed baby spinach leaves
• ½ cup crisply cooked bacon, crumbled (Optional)

Recipe Instructions

Step 1

Heat oven to 400 degrees F. Melt butter in a 10-inch cast iron skillet or deep oven-proof skillet. Add onion and cook 5 minutes, stirring frequently. Add chicken and cook 6 minutes or until chicken is no longer pink inside. Remove from heat and stir in cream style corn and corn kernels.

Step 2

Combine corn bread mix, milk and egg in a medium bowl. (Batter will be stiff.) Stir in 1/2 cup cheese. Using a large spoon, scoop batter into 6 mounds over the chicken mixture.

Step 3

Bake 25 to 30 minutes or until bubbly and corn bread is golden brown. Remove from oven and top with remaining 1/2 cup cheese. Let stand 5 minutes for cheese to melt.

Step 4

Arrange spinach evenly among 6 shallow bowls. Spoon one sixth of the chicken mixture and one corn biscuit over spinach in each bowl. Sprinkle evenly with bacon, if desired.