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In a large mixing bowl, combine 1 box of Jiffy cornbread mix, 1/3 cup milk, 1 Tblspn taco seasoning, a can of creamed corn and a few chopped banana peppers. (the recipe called for green chiles, but I didn't have any and the banana peppers were fine).
Pour the cornbread mixture into a 9x9 casserole dish and bake for 20 minutes at 400 degrees.
While your cornbread is cooking, boil two chicken breast, drain, cool and shred with a fork.
To the boiled, shredded chicken, I added a cup of sour cream, the rest of the package of taco seasoning and a few hand-fulls of fresh spinach. (the recipe didn't call for the spinach or sour cream, but I like to sneak spinach in where I can, as Micah is iron deficient and every little bit helps)
Add the chicken mixture to the par-baked cornbread and top with a generous hand-full of shredded Mexican or cheddar cheese. Bake at 400 for 15 minutes, or until the chicken is warmed through. Let cool for a few minutes and enjoy!