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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat oven to 400°F.
Combine the shredded chicken, BBQ sauce, corn, red bell pepper, green onion, smoked paprika, and garlic powder in a bowl.
Spread the mixture into a greased 10- or 12-inch cast-iron skillet or baking dish.
Sprinkle about 1/2 cup of the cheddar over the chicken mixture.
Make the cornbread batter by combining the Jiffy mix, egg, and milk. Fold in the remaining cheddar, corn, and diced jalapeño.
Spoon the cornbread batter over the chicken in separate mounds, leaving a few pockets of BBQ chicken visible.
Bake for 18–22 minutes, until the cornbread is golden and cooked through.
Finish with a BBQ sauce drizzle, ranch drizzle if using, green onion, and fresh jalapeño slices.
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For a spicier kick, add more jalapeños to the filling or topping.
Use your favorite BBQ sauce to customize the flavor.
Can I use a different type of cheese?
Yes, you can substitute with any cheese that melts well, like Monterey Jack or mozzarella.
Can I make this casserole ahead of time?
Yes, you can prepare the filling and topping separately, then assemble and bake when ready to serve.
Is there a substitute for Jiffy corn muffin mix?
You can use any cornbread mix or make your own from scratch.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze this casserole?
Yes, freeze the baked casserole in portions and reheat in the oven or microwave.
