Sweet and smoky barbeque with juicy pulled chicken, tart sour cream, cheesy cheddar, and sweet and crunchy creamed corn cornbread crust make for the most delicious comfort-food dinner on earth!

It’s “ba-be-cue!”

BBQ Chicken Cheddar Cornbread Casserole

2 lbs. pulled chicken (cooked and super moist – Costco brand is THE BEST!
2 cups sweet and smoky BBQ sauce
32 oz. sour cream
4 cups shredded cheddar cheese (mixed white cheddar and sharp cheddar)
Creamed Corn Cornbread*

Preheat the oven to 375 degrees.

Shred the chicken with two forks in a large bowl, until somewhat fine.
Stir in the BBQ sauce.

Spread the BBQ chicken mixture over the bottom of a large rectangular baking dish (9”x13”).

Evenly layer the sour cream over the top of chicken.

Next, spread 2 cups of the shredded cheese over the top of the sour cream layer.

Evenly spread out the Creamed Corn Cornbread batter over the top of the cheese.

Bake for 40-45 minutes, until beginning to brown.

Remove the casserole from the oven and top with the remaining shredded cheese.

Increase the oven temperature to 400 degrees.

Bake for an additional 15 minutes, until the cheese begins to bubble.

Remove from oven and cool for several hours before slicing and serving.

*Creamed Corn Cornbread:
1 cup all-purpose flour
1 cup yellow cornmeal
2/3 sugar
1 Tbs. baking powder
1 tsp. sea salt
1/3 cup melted butter
1 cup buttermilk
2 cans creamed style corn (canned)
1-3 large eggs

In a medium mixing bowl, add the flour, cornmeal, sugar, baking powder, and salt. Whisk to combine well.

Make a well in the center of your dry ingredients and add the melted butter, buttermilk, creamed corn, and egg(s). Stir just until the mixture comes together and there are only a few lumps remaining.