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Chicken Mexicali Cornbread Bake

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“Mexican-inspired casserole which is a great way to use up leftovers, with a cornbread bottom, filling of chicken, corn, mushrooms & sour cream, YUM!”

Ingredients Nutrition

  • 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)
  • 14 teaspoon salt
  • 6 leftover corn muffins, crumbled medium to large muffins work best (box mix, slightly sweet cornbread muffins preferred)
  • 2 13 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 12 cups light sour cream
  • 14 teaspoon salt
  • 14 teaspoon ground black pepper
  • 8 ounces cheddar cheese, shredded or 8 ounces monterey jack cheese


  1. Preheat oven to 375°F & grease a 9x13 inch baking dish.
  2. Place olive oil in a small skillet over med-high heat. Sauté onion & garlic until tender, 4 to 6 minutes; set aside. In a large bowl, combine corn & salt and fold in cooked onion mixture. 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.
  3. In a large bowl, combine chicken, jalapeños, taco seasoning mix, mushrooms, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese.
  4. 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.

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