Chicken Corn Cobbler Bowls Recipe

Name: Chicken Corn Cobbler Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter or olive oil; 1 cup chopped onion; 1 1/2 pounds boneless, skinless chicken thighs, cut into 3/4-inch pieces; 1 (14.75 ounce) can Del Monte(R) Cream Style Corn; 1 (15.25 ounce) can Del Monte(R) Whole Kernel Corn, well drained; 1 (8.5 ounce) package corn muffin mix; 3 tablespoons milk; 1 egg; 1 cup shredded sharp Cheddar cheese, divided; 6 cups packed baby spinach leaves; 1/2 cup crisply cooked bacon, crumbled (optional)

Servings: persons

2 tablespoons butter or olive oil
1 cup chopped onion
1 1/2 pounds boneless, skinless chicken thighs, cut into 3/4-inch pieces
1 (14.75 ounce) can Del Monte(R) Cream Style Corn
1 (15.25 ounce) can Del Monte(R) Whole Kernel Corn, well drained
1 (8.5 ounce) package corn muffin mix
3 tablespoons milk
1 egg
1 cup shredded sharp Cheddar cheese, divided
6 cups packed baby spinach leaves
1/2 cup crisply cooked bacon, crumbled (optional)

1
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.
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.

849

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons butter or olive oil, 1 cup chopped onion, 1 1/2 pounds boneless, skinless chicken thighs, cut into 3/4-inch pieces, 1 (14.75 ounce) can Del Monte(R) Cream Style Corn, and more.

Yes, Chicken Corn Cobbler Bowls falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken Corn Cobbler Bowls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions