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Ingredients

2 tablespoons butter or olive oil 1 cup chopped onion 1 ½ pounds boneless, skinless chicken thighs, cut into 3/4-inch pieces 1 (14.75 ounce) can Del Monte® Cream Style Corn 1 (15.25 ounce) can Del Monte® Whole Kernel Corn, well drained 1 (8.5 ounce) package corn muffin mix 3 tablespoons milk 1 egg 1 cup shredded sharp Cheddar cheese, divided 6 cups packed baby spinach leaves ½ cup crisply cooked bacon, crumbled

Nutrition Info

655.9 calories carbohydrate: 46.3 g cholesterol: 154.1 mg fat: 35.6 g fiber: 3.1 g protein: 37.1 g saturatedFat: 13.8 g servingSize: - sodium: 1633 mg sugar: 6.1 g transFat: : - unsaturatedFat: : -

Heat oven to 400 degrees F. Melt butter in a 10-inch cast iron skillet or deep oven-proof skillet. Add onion and cook 5 minutes, stirring frequently. Add chicken and cook 6 minutes or until chicken is no longer pink inside. Remove from heat and stir in cream style corn and corn kernels.
Combine corn bread mix, milk and egg in a medium bowl. (Batter will be stiff.) Stir in 1/2 cup cheese. Using a large spoon, scoop batter into 6 mounds over the chicken mixture.
Bake 25 to 30 minutes or until bubbly and corn bread is golden brown. Remove from oven and top with remaining 1/2 cup cheese. Let stand 5 minutes for cheese to melt.
Arrange spinach evenly among 6 shallow bowls. Spoon one sixth of the chicken mixture and one corn biscuit over spinach in each bowl. Sprinkle evenly with bacon, if desired.

6 servings

A contemporary way to enjoy comfort food.