Chicken Mexicali Cornbread Bake Recipe

Name: Chicken Mexicali Cornbread Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil (Extra Virgin preferred); 1 small onion, finely chopped; 2 -3 garlic cloves, minced (to taste); 2 (15 ounce) cans corn (whole kernel or creamed, either); ¼ teaspoon salt; 6 leftover corn muffins, crumbled medium to large muffins work best (box mix, slightly sweet cornbread muffins preferred); 2 ⅓ cups chopped cooked chicken breasts; 1 14 ounces taco seasoning mix; 12-1 teaspoon chopped jalapeno pepper (if you like hot, use more if not, use less); 4 ounces chopped fresh mushrooms (optional); 1 ½ cups light sour cream; ¼ teaspoon salt; ¼ teaspoon ground black pepper; 8 ounces cheddar cheese, shredded or 8 ounces monterey jack cheese

Servings: persons

3 tablespoons olive oil (Extra Virgin preferred)
1 small onion, finely chopped
2 -3 garlic cloves, minced (to taste)
2 (15 ounce) cans corn (whole kernel or creamed, either)
¼ teaspoon salt
6 leftover corn muffins, crumbled medium to large muffins work best (box mix, slightly sweet cornbread muffins preferred)
2 ⅓ cups chopped cooked chicken breasts
1 14 ounces taco seasoning mix
12-1 teaspoon chopped jalapeno pepper (if you like hot, use more if not, use less)
4 ounces chopped fresh mushrooms (optional)
1 ½ cups light sour cream
¼ teaspoon salt
¼ teaspoon ground black pepper
8 ounces cheddar cheese, shredded or 8 ounces monterey jack cheese

1
Preheat oven to 375F & grease a 9x13 inch baking dish.
2
Place olive oil in a small skillet over med-high heat.
3
Saute onion & garlic until tender, 4 to 6 minutes; set aside.
4
In a large bowl, combine corn & salt and fold in cooked onion mixture.
5
Line baking dish with the crumbled bits of cornbread muffins & Pour the corn and onion mixture onto the cornbread pieces in the prepared baking dish.
6
In a large bowl, combine chicken, jalapenos, taco seasoning mix, mushrooms, sour cream, salt and pepper.
7
Spoon over corn mixture to within 1 inch from edge.
8
Sprinkle top with cheese.
9
Bake in preheated oven for 25 to 35 minutes, or until edges are golden brown ~ serve with chopped fresh tomatoes, lettuce, salsa, sour cream, sliced black or green olives, & guacamole if you like, & serve with warm tortilla chips.

1084

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

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

You need 14 ingredients. The key ingredients include: 3 tablespoons olive oil (Extra Virgin preferred), 1 small onion, finely chopped, 2 -3 garlic cloves, minced (to taste), 2 (15 ounce) cans corn (whole kernel or creamed, either), and more.

Yes, Chicken Mexicali Cornbread Bake falls under the Meat & Poultry 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 Mexicali Cornbread Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions