I have a tendency to jump the gun sometimes…my husband would tell you I start listening to Christmas music entirely too early (which I think is debatable), I always buy Spring flowers and potted plants when it’s still too chilly out, and I start cooking/baking with pumpkin, apples and butternut squash when it’s still 90 degrees.  It’s just that I get excited about seasons! It happens every year (especially when Fall comes around!) and this year is no exception.


I’ve had this recipe saved for about a year now.  I copied it out of my mother’s Southern Living magazine last Fall and somehow just now got around to making it. Chicken and Corn Pie with Cornbread Topping…mmm, now doesn’t that sound yummy?? And it was, too – really yummy, actually! But after making it, I realized (ok, ok, so I pretty much knew all along…) that it really is a dish that is better served when it’s chilly or cold outside – however, I just couldn’t wait that long! I’m ready for Fall now! The filling is more like a thick stew (which I love!) and the cornbread topping is really cheesy and yummy- and the great thing is, it’s really versatile- you could put in ground beef, or another kind of vegetable…lots of possibilities! I think this would be a perfect dish for watching a football game when it’s nice and chilly outside! In fact, I’ll probably serve this again when the hubby and I are at home watching the Fightin’ Texas Aggies one saturday!


Chicken and Corn Pie with Cornbread Topping
-Southern Living Magazine, October 2008

1 (10-oz.) can enchilada sauce
1 (10-oz.) can Rotel Tomatoes
2 cups frozen whole kernel corn
1 teaspoon chili powder
3 cups chopped cooked chicken (2- 12.5-oz. cans chicken, drained, may be substituted)
1 (6-oz.) package Mexican-style cornbread mix
2/3 cup milk
1 large egg
2 tablespoons vegetable oil
1 cup (4 oz.) shredded Mexican four-cheese blend, divided

Preheat oven to 375°. Stir together enchilada sauce and next 3 ingredients in a 3 1/2-qt. saucepan over medium heat until combined; cook, stirring occasionally, 10 minutes. Stir in chicken.
Whisk together cornbread mix, next 3 ingredients, and 3/4 cup cheese in a small bowl just until blended.
Pour chicken mixture into a lightly greased 11×7 inch baking dish. Spoon cornbread mixture over hot chicken mixture. Sprinkle evenly with remaining 1/4 cup cheese.
Bake at 375° for 30 minutes or until golden and bubbly. Serve with sour cream and jalapeno peppers if desired.



  1. Like you, I can’t wait for fall (and listen to Christmas music in October)! Apple cider, warm comfort food, and the crisp cool air – I just love it!

    This recipe looks delicious, and I will definitely have to try it soon. Thanks for sharing!


    Comment by Mireya — August 28, 2009 @ 4:20 PM

  2. This looks great! I make a mexican casserole, but I never thought to cover it with cornbread. Genius!


    Comment by Jada — August 28, 2009 @ 10:04 PM

  3. I am so with you on being ready for the holidays. (You know me.) 🙂 Melissa and I already put up a few fall decorations. I can’t wait to try this! It looks amazing!


    Comment by Courtney — August 29, 2009 @ 11:40 AM

  4. We’re twins, I tell you! I’m putting a Fall post together as I write this – creepy! 🙂


    Comment by Hornedfroggy of My Baking Heart — August 29, 2009 @ 1:45 PM

  5. I always wish for fall, especially in the depths of summer. This august has been SO hot in New England, I find myself longing for the pumpkin towels I take out each fall, my fall decorations, and Paula Deen’s Pumpkin Gooey Butter Cake. Long live Fall! You’re not alone!!!!


    Comment by Jennifer — August 29, 2009 @ 7:25 PM

  6. That chicken and corn pie looks really tasty! I like the cornbread topping.


    Comment by Kevin — August 31, 2009 @ 5:33 AM

  7. I made this today and it was super yummy!


    Comment by Andrea — September 7, 2009 @ 4:27 PM

  8. Now you’re hurting us. Oh, when are they going to ienvnt IT (instant tasting)so I can reach my fork right into the monitor. LOL. I like your scarf too. Looking forward to seeing the hat.


    Comment by Shigeko — November 24, 2015 @ 6:00 AM

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