Crunchtastic Chicken Chipotle Cornbread


Submitted by Erin Renouf Mylroie

Erin Renouf Mylroie of Santa Clara, UT took second place at the national cornbread cookoff with this great recipe.

Biscuits & Breads
Year Round
  • Prep Time:
    15 mins
  • Cook Time:
    20-25 mins
  • Ready In:
    10 mins

Ingredients for Cornbread

  • Crisco® No-Stick Cooking Spray
  • 1 (6.5 oz.) package Martha White® Yellow Cornbread and Muffin Mix
  • 1 large egg, beaten
  • 3/4 cup green (tomatillo) salsa
  • 1-1/2 cups shredded cooked chicken
  • 1/4 teaspoon chipotle chili powder
  • 1/2 cup chopped green onions
  • 1 (4 oz.) can diced green chilies
  • 1-1/2 cups shredded pepper jack cheese
  • 1/2 cups coarsely crushed corn chips

Ingredients for Slaw

  • 1/2 cup sour cream
  • 1 avocado, mashed
  • Juice and peel of one lime
  • 3 cups shredded cabbage
  • 1 cup minced cilantro
  • Salt and pepper

Suggestions for Toppings

  • 1 cup chopped tomatoes
  • 1 cup coarsely crushed corn chips

Preparation Directions

  1. Heat oven to 400°F. Spray 10-1/4" cast iron skillet with no-stick cooking spray. Stir together cornbread mix, egg and salsa in medium bowl until well blended.
  2. Stir in chicken, chili powder, green onions, green chilies and 1 cup cheese. Pour into prepared skillet. Sprinkle with remaining cheese and 1/2 cup corn chips. Bake 20 to 25 minutes or until golden brown.
  3. While cornbread is baking, combine sour cream, avocado, lime juice and peel. Stir in cabbage and cilantro. Mix well. Salt and pepper to taste.
  4. Slice cornbread into six wedges. Top each slice with slaw, tomatoes, and corn chips.

Suggested Cookware