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Ingredients55 m servings 621 cals
Original recipe yields 6 servings
- 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.
Per Serving: 621 calories; 35 g fat; 38.8 g carbohydrates; 36.5 g protein; 154 mg cholesterol; 1449 mg sodium. Full nutrition
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