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My review
Chicken Corn Cobbler Bowls
34
Del Monte
"A contemporary way to enjoy comfort food."
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Ingredients
55 m servings 621Original recipe yields 6 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
- 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.
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Reviews
Read all reviews 3Most helpful
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Newest
9/24/2017
My family absolutely loved this and I will be making it again soon. I followed the recipe except that I seasoned the chicken with salt, pepper and a dash of garlic powder and cayenne. It was ea...
10/3/2018
My husband loves corn and cornbread so it was a big hit. I was concerned because there was limited spices but turned out to be very tasty.
9/20/2018
Needs flavor! No seasoning. I added/changed: 3 cloves garlic, a whole medium onion, 1 tsp cumin, 1 tsp chili powder, salt, pepper, juice of 1/2 lime, 1/2 cup chicken stock (it was very dry),...