Sweet Corn Spoonbread

Original right over here.


1 8.5 oz package of Jiffy corn muffin mix

1 14.75 oz can cream style corn

1 15 oz can whole kernel corn, drained

1/2 cup butter, melted

1 cup sour cream

3 eggs

1/2 teaspoon salt


Preheat the oven to 375.

Lightly grease a 2-quart casserole dish with non stick cooking spray.

In a large bowl, combine the ingredients, mix well and pour into the casserole dish.

Bake 35 to 40 minutes or until it’s set.


So this was made as a side dish shortly after eating out at Don Pablo’s, a Tex-Mex style restaurant in my area (not to sure how wide spread the chain is). One of their side dishes is Cornmeal Spoon Bread and I’m pretty sure I could eat it with every meal and not get sick of it.  This recipe was intended as something similar to Don Pablo’s deliciousness.

I was unimpressed with the dish, both on it’s own and in comparison to the Cornmeal Spoon Bread. Simple enough to make but just not impressing to taste.

Ah well. Next time.


Slow Cooker Fiesta Chicken

Rounding out a little over a week of new slow cooker meals, here’s one for you:


Slow Cooker Fiesta Chicken

Found right over here.



2 – 2 1/2 lbs chicken breast, fat trimmed

2 14oz cans of diced tomatoes, undrained

2 10oz cans of corn, drained

1 15oz can of black beans, drained and rinsed

1 pkg of taco seasoning



Combine all ingredients in slow cooker.  Cook for 4-5 hours on high or 8 hours on low.  Shred chicken with fork and stir to combine.  Serve over rice or as taco/tortilla filling.  Top with cheese or sour cream if desired.



I cooked it for about 7 1/2 hours on low, put it on “keep warm” for 30-45 minutes when we ran out on an errand, and then low for another 15 minutes or so while I got the rice together.  That was pretty much perfect.  Meat thermometer read the temp as just right and the chicken shred extremely easily for me.

I decided to halve the recipe.  2 or 2 1/2 lbs of chicken and etc sounded like a whole lot of food for 2 people.  I couldn’t find the black beans in a smaller size and wasn’t going to halve the taco seasoning packet but I think it worked out just fine.

I made Knorr’s Fiesta Sides Mexican Rice and served the Fiesta chicken over.  Boyfriend liked and said it was worth doing again.  I thought it was alright but I wasn’t blown away although……….

I’m an idiot.  I definitely bought both cheese (Mexican blend) and sour cream to top the meal with and definitely forgot about the sour cream until I was done eating and about the cheese until I went to type this post.  I said to Boyfriend “incase you were wondering what would have made this meal better, it was the sour cream and cheese we bought and I forgot about”.  Drats.  We’ll use it with the leftovers I guess and I’ll almost certainly try this one again with cheese and sour cream.

Chicken Cornbread Casserole

Back in 2010, I attempted a recipe for Chicken Cornbread Casserole.  Overall, I really enjoyed the concept and the flavors but that recipe was a bit too soupy for my tastes. When I attempted it again, I couldn’t find the same recipe because the bookmarked link was broken.  I found a different recipe and again ended up with a casserole that wasn’t quite right.

I’ve told this story before, it’s the reason I decided to start keeping this blog – not that I’ve been very good at updating it until recently (much thanks to Rachael and her 52 weeks though, seeing her posts and excitement have encouraged me to keep with this at least for now).

Well now – several years and attempts later- I think I’ve figured out just how I want this dish to be.

Chicken Cornbread Casserole


1 Package Chicken – about a lb but usually more like 1.25-1.5 lbs
2 Cans Cream of Chicken Soup
1 Can Corn
2 Boxes of Jiffy Cornbread Mix
2 Eggs
2/3 Cup of Milk


Preheat the oven to 375 degrees.
Cut the chicken into bite sized pieces and layer in the bottom of a 9 x 13 casserole dish.
Pour the 2 cans of soup and 1 can of corn on top.
In a bowl, mix the Jiffy Cornbread mix as directed on the box – 1 egg and 1/3 cup of milk for every box used.  Pour this mixture on top of the chicken/soup/corn.
Bake together for about 25-30 minutes.  At the end the cornbread topping should look golden and solid.  I sacrificed prettiness in the cornbread to poke through and make sure the chicken was fully cooked – looked good after more like 30 minutes due to the nature of my oven.


Boyfriend loves cornbread more than he loves me.  I wish I was exaggerating.  “I want to make love to this corn muffin and have little mini corn muffin babies and then I would eat our children”.  He’s literally said that.
So when I found the original recipe, I knew we had to try it.
It’s taken numerous attempts with different amounts of everything.  Boyfriend in particular had been disappointed with previous attempts because there wasn’t enough of the cornbread so a majority of it sunk into the soup becoming too soupy and losing the crustier part on top.
This above though got his seal of approval so finally!! Hazzah.
Prep was only about 5/10 minutes, which with 25-30 minutes baking means it’s pretty easy and not too long.
I’m a big fan and will definitely be doing again.