Cooking Instructions
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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
In a large heavy-bottom skillet over medium heat, add
Oil (30 mL)
and
Unsalted Butter (30 g)
. Add the
Onion (1/2)
and cook for 2 minutes.
Step 3
Stir in the
All-Purpose Flour (30 g)
,
Salt (9 g)
,
Ground Black Pepper (3 g)
,
McCormick® Garlic Powder (5 g)
, and
Onion Powder (2 g)
, until flour evenly coats onion.
Step 4
Stir in
Unsalted Chicken Stock (420 mL)
and
Heavy Cream (60 mL)
, stir to remove any lumps.
Step 5
Add the
Rotisserie Chicken (1)
and
Frozen Mixed Vegetables (1 bag)
, then bring to a boil. Taste and adjust seasoning.
Step 6
In a bowl mix the
Corn Masa Flour (85 g)
,
All-Purpose Flour (30 g)
,
Baking Soda (2 g)
,
Baking Powder (2 g)
,
Granulated Sugar (100 g)
, and
Salt (3 g)
together.
Step 7
Stir in
Eggs (2)
,
Unsalted Butter (15 g)
, and
Milk (120 mL)
.
Step 8
Pour evenly over chicken and bake in the oven for 20-25 minutes, until cornbread is golden brown.
Step 9
Remove from the oven and cool for 10 minutes before eating.
