Chicken Corn Cobbler Bowls

A contemporary way to enjoy comfort food.
Chicken Corn Cobbler Bowls

Serves

6
Prep Time
15 min.
Cook Time
40 min.
A contemporary way to enjoy comfort food.
Ingredients
2 Tbsp. butter or olive oil 1 cup chopped onion 1 1/2 lb. boneless, skinless chicken thighs, cut into 3/4-inch pieces 1 can (14.75 oz.) Del Monte® Cream Style Corn 1 can (15.25 oz.) Del Monte® Whole Kernel Corn, well drained 1 pkg. (8.5 oz.) corn muffin mix 3 Tbsp. milk 1 egg 1 cup shredded sharp cheddar cheese, divided 6 cups packed baby spinach leaves 1/2 cup crisply cooked crumbled bacon, optional
Directions
  1. Heat oven to 400°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.
  2. 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.
  3. 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.
  4. 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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