Last year I had the amazing opportunity to attend the CMA Awards with my friends from Martha White. You can read all about the fun HERE. I still dream about that Chris Stapleton and Justin Timberlake performance - ha!
This year is a pretty big year for the CMA's since it's the 50th anniversary for the awards ceremony. I would be willing to bet that this will be their biggest and best show ever! And you can enter to win a trip to the CMA Awards this year in Nashville courtesy of Martha White. Click HERE to enter.
I had the chance to meet the winners from last year's contest so I can tell you that REAL PEOPLE do win and you can enter daily to try to win! It is the experience of a lifetime!
So, to celebrate the CMA's and Martha White's sponsorship of the awards ceremony, I thought I would make a country-inspired meal! And, of course, that requires Martha White cornbread! It's really a whole meal in one. Now, because it is a casserole, it ain't the purdiest thing in the world. I mean, not many casseroles are stunners in the looks department but they are hands-down the tastiest food to eat. It's what's on the inside that counts, right? A creamy chicken center surrounded by yummy cornbread and topped with gooey cheese. Oh yeah!
2 (6.5 oz) pouches Martha White Yellow Cornbread mix
1 (14.75 oz.) can cream style sweet corn
2 Eggland's Best eggs
4 tbsp. butter, melted
1 can cream of mushroom soup*
1 cup milk
2 cups store-bought rotisserie chicken, cubed*
1 tsp. Montreal chicken seasoning
1 tsp. garlic salt
2 cups pepper jack cheese, shredded*
sliced pickled banana peppers, for topping (optional)
*Cook's Notes: For less heat, substitute Montery Jack cheese for Pepper Jack cheese. Or go with a Mexican cheese blend! Also, if you don't enjoy cream of mushroom, try switching it out for cream of celery or cream of chicken. Finally, I use all of the entire rotisserie chicken (dark & white meat.) If you prefer only white meat, look for the "family-size" rotisserie chicken. These are larger and will give you more breast meat.
Preheat oven to 400f degrees. Spray a 9x9 or 11x7 baking dish (whichever you have) with Crisco no-stick cooking spray. In a large bowl, mix together both pouches of Martha White yellow cornbread mix with can of cream style corn, eggs and melted butter (we are not making this to the instructions on the package.)
In another bowl, whisk together the cream of mushroom soup with the milk. Then stir in rotisserie chicken, Montreal chicken seasoning and garlic salt.
Now to assemble the casserole. Spread half of the cornbread mixture into the bottom of your prepared baking dish.
Top with shredded cheese.Add a few pickled banana peppers (or jalapeño slices) on top. This part is optional but I like the way it looks on the final dish and I just finished pickling a bunch of banana peppers so wanted to use them. Plus, it gives folks a heads up that this dish has a little bit of heat to it.
Cover and bake for about 45-60 minutes.
You want the cornbread to be fully cooked. Stick a toothpick into the center. If it comes back with any wet cornbread on it - then it needs a few more minutes to cook.
Disclaimer: I am a proud ambassador for Martha White. All opinions are my own.
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