Smoky BBQ Chicken Cornbread Casserole

By Sprig Originals ✓ · cooked up in Sprig

Shredded rotisserie chicken tossed in smoky barbecue sauce with sweet corn and scallions, then buried under a cheesy cornbread batter that bakes right on top. Everything goes into one 9x13 dish and comes out golden and bubbling — a true weeknight family bake that reheats beautifully all week.

Ingredients

• 4 cups cooked chicken, shredded (about 1 rotisserie chicken)
• 1 1/4 cups barbecue sauce
• 1 1/2 cups frozen corn kernels, thawed
• 4 scallions, thinly sliced
• 1 tsp smoked paprika

• 1 cup yellow cornmeal
• 3/4 cup all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 3/4 tsp salt
• 1 1/4 cups whole milk
• 1 large egg
• 4 tbsp unsalted butter, melted, plus more for the dish
• 1 1/2 cups sharp cheddar, shredded

Instructions

1. Heat the oven to 400°F and butter a 9x13-inch baking dish.
2. In the buttered dish, stir together the shredded chicken, barbecue sauce, thawed corn, scallions, and smoked paprika. Spread into an even layer and press flat with the back of a spoon.
3. In a bowl, whisk the cornmeal, flour, sugar, baking powder, and salt.
4. Whisk the milk, egg, and melted butter together in a measuring cup, pour into the dry ingredients, and stir just until no dry streaks remain — a few lumps are fine. Fold in 1 cup of the cheddar.
5. Dollop the batter evenly over the chicken and gently spread it to the edges so the filling is fully covered. Scatter the remaining 1/2 cup cheddar on top.
6. Bake on the middle rack for 30 to 35 minutes, until the topping is deep golden, the edges are bubbling, and a toothpick inserted into the cornbread comes out clean.
7. Let the casserole rest 10 minutes before scooping — it firms up and serves much more neatly.

Chef's tips

Nutrition (per serving, estimated)

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