This is a sweet bread that is created in New Orleans during Mardi Gras. A straightforward glaze and cream cheese filling are present. The discovery of a little plastic baby baked into the bread will bring luck to the finder.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- cooking spray
- 1 (8.5 ounce) package cornbread mix
- 2 stalks green onions, sliced, white parts and tops separated
- ½ cup water, or as needed
- 1 ounce shredded Cheddar-Monterey Jack cheese blend
- 1 teaspoon olive oil
- 1 pound skinless, boneless chicken thighs, diced
- 1 (8 ounce) package carrots, sliced
- ½ (8 ounce) package fresh mushrooms, sliced
- 1 medium red bell pepper, diced
- 1 medium yellow onion, chopped
- 1 medium jalapeno pepper, seeded and minced, or to taste
- 2 teaspoons Cajun seasoning
- salt and ground black pepper to taste
- ¼ cup water
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Prepare a 1 1/2- to 2-quart casserole dish with cooking spray.
- Set aside 2 tablespoons of the cornbread mix and the white portions of the green onions for the filling.
- Prepare the cornbread topping: combine remaining cornbread mix with 1/2 cup water, Cheddar-Jack cheese, and green portions of green onions in a mixing bowl; stir to combine. Add additional water, 1 tablespoon at a time, until fully combined and a thick, spreadable batter forms. Set aside.
- Prepare the filling: heat a large nonstick pan over medium-high heat and add olive oil. Add chicken, carrots, mushrooms, bell pepper, onion, jalapeno, reserved white portions of green onions, Cajun seasoning, salt, and pepper. Cook and stir until chicken is no longer pink, 7 to 8 minutes. Stir in reserved cornbread mix. Add 1/4 cup water and bring to a simmer. Stir occasionally until slightly thickened, 1 to 2 minutes.
- Transfer chicken and vegetable filling to the prepared casserole dish. Top with cornbread batter and smooth with a spatula. Don’t worry if layer is thin.
- Bake in the preheated oven until browned and bubbly, 20 to 25 minutes. Let rest for 5 minutes before serving.
- You can customize this recipe with other proteins such as ground turkey or beef and add or remove any of the vegetables to your liking.
Nutrition Facts
| Calories | 319 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 3 g |
| Protein | 19 g |
| Saturated Fat | 4 g |
| Sodium | 901 mg |
| Sugars | 8 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I used a larger box on corn bread mix and it was delicious
So not the recipe I was hoping for based on the name. While I was making it, the recipe was a Shepherd’s pie/Chicken pot pie base with a cornbread crust. Nope, this recipe does not make sense, but it works in my casserole Southern home, so I will keep on, to amp heat, add jalapenos to the cornbread batter.
It was delicous but I do have to say that the recipe was a little complicated for me but it was delicous.