Gluten Free Chicken and Corn Cobbler

This recipe was created by Grace Mannon, A Southern Grace

I'm always proud of my degree in food science, but there are times when that pride is nearly overwhelming. How awesome is it that these people (who probably took the very same courses that I did, maybe even sitting right beside me) are spending their days adapting ingredients to suit consumers with dietary conflicts?

Alternatively, you could make this with leftover Thanksgiving turkey, but you have to promise to call it Gluten-free Corn and Turkey Gobbler. :)

Gluten Free Chicken and Corn Cobbler


Prep Time 40 min Total Time 1 hr 30 min Servings 6-8


Chicken Filling
2 tablespoons unsalted butter
1 jalapeño, minced, or 1/4 cup pickled jalapeños, finely chopped
1 onion, chopped
2 cups fresh or frozen corn kernels
2 cups chopped or shredded cooked chicken, either leftover or freshly poached
1 cup chicken broth
1-1/2 cups milk, half-and-half, or cream
2 teaspoons salt
1/4 teaspoon black pepper

Cobbler Topping
1 package Krusteaz Gluten Free Honey Cornbread Mix
1 cup milk 1/3 cup vegetable oil
1 egg
1/4 cup cilantro, chopped


Preheat oven to 375°F. Grease a 2-quart casserole dish or an 8x8-inch pan. For the chicken filling: In a skillet, over medium heat, melt the butter then add the jalapeño and chopped onion. Cook for 5-10 minutes, or until the onion is soft. Add the corn, chicken, and broth. Increase heat to medium-high and cook for 4 minutes. Turn off the heat, stir in the cream, salt, and pepper. Pour into the prepared dish. For the cobbler topping: In a large bowl, combine the cornbread mix, milk, oil, egg, and cilantro. Stir until moistened, and then drop heaping spoonfuls of the batter on top of the corn and chicken mixture. Bake for about 40-45 minutes, or until topping is brown and the sides are bubbling.