I am trying to do some recipes that show that you can eat almost anything and still fit it into your healthy lifestyle. I love cornbread. I don’t eat it very often because it is a lot of calories. However, I wanted a challenge. I wanted to see if I could make a cornbread casserole healthy. I ran across this recipe from Bread, Booze Bacon for their Chicken and Cornbread Casserole. It looked like a good starting point. They used Jiffy Mix cornbread mix for the cornbread, which is not gluten free. To remedy this I will be using the cornbread from the America’s Test Kitchen Cornbread Stuffing Recipe. I’m hoping this recipe turns out to be great comfort food for a lower calorie cost.
Here are the original stats:
Here are the things I changed:
- I replaced the Jiffy Mix cornbread with America’s Test Kitchen cornbread from their Gluten Free Cornbread stuffing recipe
- I replaced the chicken broth with a low sodium variety
- I deleted the 1/2 cup butter to reduce the calories
- I replaced the sour cream with coconut cream, lemon juice and apple cider vinegar.
- I replaced the mayo with lite mayo.
- I removed the added sodium.
- I added one can of pumpkin puree and carrots to increase the vitamin A.
- I added red bell pepper for vitamin C.
- I increased the servings from 6 to 13 to decrease the calories.
Here are the final stats:
Here is the final recipe:
Chicken and Cornbread Casserole
- 5 Ounces Cornmeal
- 4 Ounces Tapioca Flour
- 1/2 Tablespoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 2 Large Eggs
- 1/2 Cup Unsweetened Almond Milk
- 1 1/2 Tablespoons Unsalted Butter, melted
- Preheat the oven to 350 degrees.
- Line a rimmed baking sheet with parchment paper and spray with cooking spray.
- Whisk tapioca flour, cornmeal, baking powder, and baking soda together in a large bowl.
- In another bowl whisk the eggs and milk.
- Add the egg mixture to the flour mixture and combine.
- Stir in melted butter
- Spread the batter evenly into the pan.
- Bake 20 minutes or until deep golden brown and the edges pull away from the sides of the pan.
- Let cool 10 minutes, then flip onto a cooling rack and cool to room temperature.
- Cut into desired shapes.
For the casserole
- 1 recipe cornbread
- 1/2 teaspoon dried sage
- 1 1/4 cups low sodium chicken stock
- 4 carrots, peeled and chopped
- 10 ounces red bell pepper, chopped
- 1 cup coconut cream
- 1 teaspoon apple cider vinegar
- 1 teaspoon lemon juice
- 1/2 cup light mayonnaise
- 2 pounds chicken breasts cooked and diced
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried red pepper flakes
- 1 1/2 cups shredded cheddar cheese
- Preheat the oven to 325 degrees.
- In a skillet over medium heat sprayed with cooking spray, cook the bell pepper and carrot until soft and browned. Cool slightly.
In a large bowl, combine cornbread and sage. Pour in chicken stock. Gently stir to moisten cornbread.
In a medium bowl, combine coconut cream, apple cider vinegar, lemon juice, and mayonnaise. Add chicken, cooked carrot and bell pepper, onion powder, and red pepper flakes.
Coat the bottom of a 9″ x 11″ baking dish with half the cornbread mixture. Gently press the crumbs into the dish. Don’t pack them in, just a little smoosh. Top crumbs with all of the chicken mixture. Spread chicken evenly over cornbread. Top chicken with remaining cornbread, spread evenly, and don’t press the crumbs…just leave them as is.
Top casserole with cheese and bake for 30 to 35 minutes. Remove from oven, and serve warm.