Fluffy Chicken and Corn Bake
A golden, comforting bake with a silky blender batter and a savory filling of shredded chicken, sweet corn, and tomato paste. Quick to assemble, budget-friendly, and perfect for feeding a crowd.
🛒 Ingredients
20 servings
- 2 cups all-purpose flour
- 1 cup vegetable oil
- 1 cup milk
- 3 eggs
- 1 teaspoon baking powder
- Salt and seasoning to taste
- 1 cooked chicken breast, shredded
- 1 can (198 g) sweet corn, drained
- 2 tablespoons tomato paste
- 1 onion, finely chopped
- Dried oregano to taste
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Directions
- 1
Preheat the oven to 350 °F (180 °C) and grease a large baking dish.
- 2
Place the flour, oil, milk, eggs, baking powder, and salt in a blender. Blend until the batter is completely smooth.
- 3
Pour the batter into the prepared dish and set aside.
- 4
In a skillet over medium heat, sauté the chopped onion until translucent, then stir in the shredded chicken, corn, and tomato paste.
- 5
Season with oregano and salt. Cook for 5 minutes, stirring, until the filling thickens slightly.
- 6
Spoon the filling evenly over the batter in the dish.
- 7
Bake for 40 minutes until the top is deep golden and a toothpick inserted in the center comes out clean. Let rest 10 minutes before slicing.
💡 Chef's Tip
Slightly warm the milk before blending for an even lighter batter. Leftovers reheat beautifully the next day and taste just as good.
Similar Recipes
Same category — Poultry
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