• Prep Time 45 minutes
  • Cooking Time 15 minutes
  • Baking Time 25 minutes
  • Makes 6


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  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 2 red peppers, chopped
  • 1 cup corn kernels
  • 1 tbsp Tex Mex spice mix, or to taste
  • 2 tbsp Robin Hood® Original All Purpose Flour
  • 1 can Carnation® Evaporated Milk, any type
  • 3 cups leftover cooked chicken, beef, pork or vegetables
  • 4 green onions, sliced
  • 1/4 cup Bick's® Hot Pepper Rings, optional
  • Cornbread Topping:
  • 1/4 cup butter, melted
  • 2 eggs
  • 1 cup Carnation® Evaporated Milk, any type
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 cup Robin Hood® Original All Purpose Flour
  • 1 cup cornmeal
  • 1 tsp baking powder
  • 1 cup shredded cheddar cheese
  • Toppings, optional
  • Sour cream
  • Bick's® Hot Pepper Rings
  • Fresh Cilantro
  • Salsa
  • Avocado slices
  • Black olives

Serving Size: 6


Serving Size: 6

  • Preheat oven to 375°F (190°C). Heat vegetable oil over medium heat in 10-12" (25 cm – 30 cm) oven proof skillet. Cook onions, red pepper until tender crisp, about 5 minutes. Add corn kernels and cook until heated through. Season with Tex Mex spice and cook, stirring, 1 minute. Sprinkle with 2 tbsp (30 mL) flour and stir to coat vegetables. Add 1 can of evaporated milk and bring to a boil over medium heat, stirring constantly until mixture thickens. Mix in cooked chicken. Top with green onions and hot pepper rings if using.
  • Cornbread topping: Combine first 5 ingredients in small mixing bowl with a fork. Stir in dry ingredients. Spread over chicken mixture and sprinkle with shredded cheese.
  • Bake in preheated oven, 20-25 minutes until top is puffed and golden and chicken mixture bubbles. Remove from oven and top with toppings if desired.
  • Gluten Free Substitution :
  • Tip: For a Gluten Free version, use Robin Hood® Gluten Free Flour Blend in place of All Purpose Flour and ensure all other ingredients are gluten free.


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