Chicken-n-Veggie Filled Confetti Cornbread Recipe

Name: Chicken-n-Veggie Filled Confetti Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14-ounce) can artichoke hearts, coarsely chopped; 1 (9-ounce) package frozen spinach, thawed and drained well; 1 cup Parmesan, grated; 1 cup mozzarella, shredded; 1 cup mayonnaise or salad dressing; 2 teaspoons minced garlic; 3 teaspoons hot pepper sauce; 3 cups cooked chicken, diced; 2 eggs; 2 tablespoons oil; 3/4 cup milk; 1/2 cup carbonated lemon-lime beverage; 2 cups self-rising cornmeal mix (recommended: Martha White brand); 1/2 cup self-rising flour; 1 1/3 cups bell pepper, chopped, green, red, yellow, or a combination

Servings: persons

1 (14-ounce) can artichoke hearts, coarsely chopped
1 (9-ounce) package frozen spinach, thawed and drained well
1 cup Parmesan, grated
1 cup mozzarella, shredded
1 cup mayonnaise or salad dressing
2 teaspoons minced garlic
3 teaspoons hot pepper sauce
3 cups cooked chicken, diced
2 eggs
2 tablespoons oil
3/4 cup milk
1/2 cup carbonated lemon-lime beverage
2 cups self-rising cornmeal mix (recommended: Martha White brand)
1/2 cup self-rising flour
1 1/3 cups bell pepper, chopped, green, red, yellow, or a combination

1
Preheat oven to 400 degrees F.
2
Place a greased 12-inch cast iron skillet in the oven to heat.
3
In a large bowl, combine the artichoke hearts, spinach, Parmesan, mozzarella, mayonnaise, garlic, and 2 teaspoons hot pepper sauce.
4
Mix well, and then fold in the cooked chicken.
5
Set aside.
6
In a medium bowl, blend eggs, oil and 1 teaspoon hot pepper sauce.
7
Add the milk, carbonated beverage, cornmeal and flour.
8
Mix well, and then stir in 1 cup of the chopped bell pepper.
9
Remove the skillet from the oven.
10
Pour the cornbread batter into the skillet.
11
Carefully spread the batter with a spoon toward the sides of the skillet.
12
The batter will begin to rise around edge of skillet.
13
Spoon the chicken mixture on top of the batter, leaving the edges uncovered.
14
Gently press the chicken mixture into the batter, making the edges rise slightly.
15
Sprinkle the remaining 1/3 cup of bell pepper over the top.
16
Bake for 25 to 35 minutes, or until the cornbread is golden and the filling is hot.
17
Remove from the oven and cool for 5 to 10 minutes.
18
Cut into wedges and serve.

1260

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 15 ingredients. The key ingredients include: 1 (14-ounce) can artichoke hearts, coarsely chopped, 1 (9-ounce) package frozen spinach, thawed and drained well, 1 cup Parmesan, grated, 1 cup mozzarella, shredded, and more.

Yes, Chicken-n-Veggie Filled Confetti Cornbread 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-n-Veggie Filled Confetti Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions