This Chicken Cornbread Casserole is easy to prepare and full of flavor. Boneless, skinless chicken breasts are coated with a tangy sour cream mixture with onion and celery, refrigerated to marinate, then topped with cheddar and a crisp cornbread crumb topping.
The sour cream base keeps the chicken extremely moist while adding a pleasant tang. Crumbled cornbread on top bakes to a golden, slightly crunchy finish that complements the creamy chicken below—classic Southern comfort food.
This recipe uses a packaged cornbread mix for convenience; I used a Martha White packet and stirred canned corn into the batter for extra texture. You can substitute any cornbread mix or your favorite homemade cornbread recipe. For best results, bake the cornbread a few hours or a day ahead so it cools and firms up slightly before crumbling for the topping. Store-bought or ready-made cornbread works fine too—simply crumble and toss with butter and seasoning.
If you like a bit of heat, mix chopped jalapeños into the cornbread batter or add your favorite spicy element to the sour cream mixture. The casserole is flexible and adapts well to small tweaks like that.
Chicken Cornbread Casserole
By Christin Mahrlig
Ingredients
- 1 package cornbread mix (6-ounce; I used Martha White Buttermilk)
- 1/2 cup canned corn
- 4 boneless, skinless chicken breasts
- 1 cup sour cream
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 piece celery, finely minced
- 1/4 cup finely minced sweet onion
- 1/4 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 2 tablespoons butter, melted
- 1/2 cup shredded cheddar
Instructions
- Prepare the cornbread according to package directions, stirring 1/2 cup canned corn into the batter. Allow the cornbread to cool, then crumble it. This can be done a day ahead.
- Butter a 9×11-inch baking dish and set aside.
- In a medium bowl, combine sour cream, lemon juice, Worcestershire sauce, minced celery, minced onion, garlic powder, red pepper flakes, black pepper, and salt.
- Coat each chicken breast with the sour cream mixture and place them in the prepared dish. Pour any remaining mixture over the chicken. Cover with plastic wrap and refrigerate for 1 hour to marinate.
- Preheat the oven to 350°F (175°C).
- In a medium bowl, toss the crumbled cornbread with poultry seasoning and melted butter until evenly coated.
- Remove the chicken from the refrigerator. Sprinkle shredded cheddar over each breast, then evenly distribute the cornbread crumbs on top. Cover the dish with foil and bake for 45 minutes. Remove the foil and bake an additional 10 minutes until the topping is golden and the chicken is cooked through.
Notes
Make the cornbread a day in advance to cut down on prep time and let the cornbread dry slightly—this yields a better crumb topping.
Nutrition
Calories: 541 kcal (approximation)
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