Instructions

1. 5-ounce) box corn muffin mix, 1 large egg, and 1/2 cup sour cream together in a medium bowl until just combined. Spoon the batter into the skillet and use the back of a knife or offset spatula to spread into an even layer. Bake until the cornbread is just set, 8 to 10 minutes. Remove from the oven.While the cornbread is baking, melt the remaining 2 tablespoons unsalted butter in a large skillet over medium heat. Add 4 thinly sliced medium scallions and 2 minced garlic cloves. Cook, stirring occasionally, until fragrant and the garlic is starting to turn brown, 1 to 2 minutes. Stir in 2 teaspoons chili powder and 1/2 teaspoon ground cumin and cook, stirring often, until fragrant, about 30 seconds.Stir in 10 ounces shredded, cooked chicken, 1 (10-ounce) can red enchilada sauce, 1 cup frozen corn kernels, and 1/2 cup chopped pickled jalapeños. Bring to a boil. Remove from the heat until the cornbread is ready.Spoon the chicken mixture, including the sauce, evenly over the cornbread. Sprinkle evenly with 4 ounces shredded sharp cheddar cheese and 4 ounces shredded Monterey Jack cheese.Return the skillet to the oven. Bake until the filling is bubbling and the cheese is melted and browned in spots, about 15 minutes more. Let cool for 10 minutes before serving. Garnish with more thinly sliced scallions. Serve with more sour cream and pickled jalapeños if desired.Recipe NotesIngredient/equipment variationsA 9-inch round cake pan can be used in place of the skillet in Step
2. Place 1 tablespoon of the unsalted butter in the pan and heat in the oven until melted. Swirl the pan to coat the bottom and sides before proceeding with Step
3. The pickled jalapeños can be substituted with 1 (4-ounce) can drained chopped green chiles or 1/2 cup chopped roasted red bell pepper for a more mild flavor.Make ahead: The cornbread can be made up to 2 days ahead. Let it cool completely in the skillet, then wrap tightly in plastic wrap or aluminum foil and store at room temperature.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.