Prep time 15 min.
Cook time 40 min.
2 Tbsp. butter or olive oil
1 cup chopped onion
1 1/2 lb. boneless, skinless chicken thighs, cut into 3/4-inch pieces
1 can (14.75 oz.) Del Monte® Cream Style Corn
1 can (15.25 oz.) Del Monte® Whole Kernel Corn, well drained
1 pkg. (8.5 oz.) corn muffin mix
3 Tbsp. milk
1 cup shredded sharp cheddar cheese, divided
6 cups packed baby spinach leaves
1/2 cup crisply cooked crumbled bacon, optional
Heat oven to 400°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.