Cheddar Chicken Cornbread Casserole

I saw this recipe online and thought it looked delicious. Of course, I had to complicate it, season it differently, and just basically jazz it up the way I like.

Cheddar Chicken Cornbread Casserole

Based off of this recipe:

I added some other seasonings and also cooked my own boneless thighs and made my own cornbread.



  • 1/2 cup of melted butter
  • 3 cups of crumbled cornbread
  • Pinch of garlic salt
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • pinch of red pepper flakes
  • Boneless thighs (I used about 3-4 pounds)
  • Adobo seasoning
  • 1.5 cups of water


  • 2 cups of self-rising cornbread mix
  • 1/4 cup of oil
  • 1 egg
  • 1 1/3 cups of milk (I actually used half n half because I didn’t have any milk. Works just fine.)
  • pepper, jalapeno seasoning (salt free), smoked paprika
  • 1/4 cup of honey


Brown the boneless thighs on each side in a large skillet (seasoned with Adobo).

Once they are browned, add the 1.5 cups of water. Cover and cook until the juices run clear (about 25-30 minutes). Once the chicken is cooked, move it to a cutting board to cool and rest. Once cooled, chop into pieces.

Leave the water (now chicken stock) in the pan. Add 1/2 cup of butter to melt. Add garlic salt.

Preheat the oven to 450 degrees. Place a cast iron skillet in the oven while it’s preheating.

Mix the ingredients for the cornbread together. Grease the cast iron skillet and bake for 20 minutes. Once it cools for a few minutes, transfer it to a cutting board so you can crumble it.

In one bowl, combine the chopped chicken with the red pepper flakes, sour cream, and mayo.

In another bowl, add the butter/stock mixture to the cornbread (once cooled) and mix.

Spread a layer of the cornbread mixture into the bottom of a 9X11 pan.

Evenly spread the entire bowl of chicken onto the layer of cornbread.

Top with the remaining layer of cornbread.

Bake for 15 minutes. Top with shredded cheese and bake for another 20 minutes.

I hit mine with the broiler to get it extra crispy!


Cheddar Cornbread with Jalapeno Peach Sausage

I’ve been wanting to try out some cornbread for awhile because I love it, but I’ve never made it before! The Jalapeno Peach sausage is a little sweet and a little spicy, so I thought it would go great with cornbread.

Cheddar Cornbread with Jalapeno Peach Sausage



  • 2 cups of self-rising cornmeal
  • 1/2 cup flour
  • 1/2 cup Bisquick (you could just use 2 cups of flour total and 2 tsp of baking powder)
  • 2 tsp sugar
  • black pepper (as much as you want)
  • cayenne pepper (as much as you want) or Hungarian Paprika (the hot one)
  • 1.5 tsp of salt
  • 2 cups (or more!) of cheddar cheese
  • 1 and 1/4 cups of water
  • 2 eggs
  • Jalapeno Peach Sausage (one or two pounds. Whatever you think)


Cut the sausage out of the casing. Brown until there is no pink showing. Set aside to drain on a paper towel.

Preheat the oven to 400 degrees.

Spray a cast iron skillet with cooking spray (or use butter or the grease from the sausage). Spread an even layer of the cornbread mixture into the bottom of the skillet.

Dump in the sausage over top the mixture. Add the rest of the cornbread mixture, and spread evenly. It’s ok if it’s not perfect. It’ll spread out a bit during baking.

Bake for about 30-35 minutes until golden and crispy at the edges. If you want to check to see if it’s really done, stick a toothpick in the middle. If it comes out clean, it’s done!