Chicken Corn Bread

I made two versions of this tonight....I will give details of what I found at the end.





1 roasted chicken, skinned, and meat shredded into bite sized pcs.


1 can corn


1 zucchini


1/2 red bell pepper (I used orange, cuz that's what I had, but whatever)


1 can diced green chili's


1/2 cup or two cilantro green olive salsa (or whatever salsa you have on hand will work)


2-3 cups freshly shredded sharp cheddar cheese

1 pkg Bob's Red Mill Gluten Free corn bread mix

versus

1 pkg Grandma Ferndon's corn bread mix

I mixed the corn bread according to the package.....followed the directions, go figure!!!......anyway, for the kids I used 1/2 the shredded chicken, 1/2 the cheese and the can of corn, layered into the bottom of a casserole. Spooned Bob's mix over top...



mixed the chopped zucchini, pepper, chili, rest of chicken and cheese and the salsa together in another casserole dish. Poured Grandma's mix over this and put both in the oven at 375.



watched and waited......and waited......and waited.



Finally, and I am totally guessing here, about 45 minutes later both emerged. Bob's was much more dense and not as nicely browned. Grandma's looked much better to me, of course Grandma's had all the good stuff added to it.....anyway, after tasting, I definitely prefer Grandma's.



In fact, I LOVED the corn bread part of it. Sean even ate the one with veggies, and said the veggies weren't overpowering, so he could stand it! MEN!!!! I'm going to get more of Grandma's mix and make muffins with it....very good!!!!



I think I could work on Bob's recipe to make it better, another egg and maybe a bit more liquid, I dunno, you'll have to play with that. Although Grant ate his without much whining, and David thought mine was too sweet. But what do they know???? They're kids!!!!