Savory Southern Cornbread Casserole with Buttery Chicken and Gravy

Allergens

Eggs, Dairy, Gluten

Ingredients

• 1 1/2 cups yellow cornmeal
• 1 cup all
• purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 eggs, lightly beaten
• 1 3/4 cups milk
• 1/2 cup butter, melted
• 3 cups cooked chicken, shredded or diced
• 1 can cream of chicken soup
• 1/4 cup chopped onion
• 1/4 cup chopped bell pepper
• 2 tablespoons butter
• 2 tablespoons all
• purpose flour
• 1 cup chicken broth
• 1/2 cup heavy cream

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and pepper.
3. Stir in the eggs, milk, and melted butter until well combined.
4. Pour half of the batter into the prepared baking dish and spread evenly.
5. In another large bowl, combine the cooked chicken, cream of chicken soup, onion, and bell pepper. Spread this mixture over the cornbread batter in the baking dish.
6. Top with the remaining cornbread batter and spread evenly.
7. Bake for 30 minutes.
8. In a saucepan, melt butter over medium heat. Add flour and cook, stirring constantly until golden brown. Gradually whisk in chicken broth and heavy cream, cooking until thickened. Season with salt and pepper to taste.
9. Remove casserole from the oven and pour gravy evenly over the top.
10. Return to the oven and bake for an additional 20 minutes or until golden brown and bubbly.
11. Allow to rest for 5 minutes before serving.

Chef’s Insight

This dish showcases the perfect balance of flavors and textures found in Southern cuisine, from the tender chicken to the crumbly cornbread topping.

Notes

This casserole is perfect for a family dinner or a potluck gathering.