Smoked Chicken and Cornbread Casserole for the Smoker

How to Make Smoked Chicken and Cornbread Casserole for the Smoker

1. 1

   Step 1: Smoke the chicken

   Preheat your smoker to 275°F (135°C). Pat the thighs dry, rub with olive oil and the smoker rub, then place skin-side up on the grates and smoke until the internal temperature reaches 165°F (74°C), about 90–120 minutes depending on size. Remove, tent with foil and let rest while you prepare the filling.

   For this step

   • 2 lbBone-in chicken thighs
   • 2 tbspSmoker rub (store-bought or homemade)
   • 1 tbspOlive oil
   
2. 2

   Step 2: Sauté the aromatics and corn

   Heat a skillet over medium heat and melt the butter. Add the diced onion and sauté until translucent, about 4–5 minutes, then stir in the drained corn and cook 2 more minutes to warm through and meld flavors. Transfer this mixture to a large mixing bowl to form the casserole base.

   For this step

   • 2 tbspUnsalted butter
   • 1 mediumYellow onion, diced
   • 1 15-oz canCanned whole kernel corn, drained
   
3. 3

   Step 3: Shred chicken and combine filling

   Remove skin and bones from the rested smoked thighs and shred the meat into bite-sized pieces. Fold the shredded chicken into the corn-onion mixture along with the shredded cheddar, mixing until evenly distributed. Taste and adjust seasoning with a pinch of salt and pepper if needed.

   For this step

   • 1 cupSharp cheddar cheese, shredded
   
4. 4

   Step 4: Make cornbread batter

   In a medium bowl, whisk together the cornbread mix, milk, and egg until just combined — do not overmix. If you like a richer topping, stir in a tablespoon of melted butter. The batter should be pourable but slightly thick.

   For this step

   • 1 box (8.5 oz)Cornbread mix (box)
   • 2/3 cupMilk
   • 1 largeLarge egg
   
5. 5

   Step 5: Assemble and smoke the casserole

   Spread the chicken-corn filling into a greased 9x9 or similar oven-safe pan, smoothing the top. Pour the cornbread batter evenly over the filling and gently spread to cover. Return the pan to the smoker set to 350°F (175°C) and bake until the cornbread is golden and a toothpick inserted into the topping comes out clean, about 30–40 minutes.
   
6. 6

   Step 6: Rest and serve

   Let the casserole rest 10 minutes to set before slicing. Serve warm straight from the pan with a sprinkle of extra shredded cheddar or chopped fresh herbs if desired.

1. Preheat your smoker to 275°F (135°C). Pat the thighs dry, rub with olive oil and the smoker rub, then place skin-side up on the grates and smoke until the internal temperature reaches 165°F (74°C), about 90–120 minutes depending on size. Remove, tent with foil and let rest while you prepare the filling.
2. Heat a skillet over medium heat and melt the butter. Add the diced onion and sauté until translucent, about 4–5 minutes, then stir in the drained corn and cook 2 more minutes to warm through and meld flavors. Transfer this mixture to a large mixing bowl to form the casserole base.
3. Remove skin and bones from the rested smoked thighs and shred the meat into bite-sized pieces. Fold the shredded chicken into the corn-onion mixture along with the shredded cheddar, mixing until evenly distributed. Taste and adjust seasoning with a pinch of salt and pepper if needed.
4. In a medium bowl, whisk together the cornbread mix, milk, and egg until just combined — do not overmix. If you like a richer topping, stir in a tablespoon of melted butter. The batter should be pourable but slightly thick.
5. Spread the chicken-corn filling into a greased 9x9 or similar oven-safe pan, smoothing the top. Pour the cornbread batter evenly over the filling and gently spread to cover. Return the pan to the smoker set to 350°F (175°C) and bake until the cornbread is golden and a toothpick inserted into the topping comes out clean, about 30–40 minutes.
6. Let the casserole rest 10 minutes to set before slicing. Serve warm straight from the pan with a sprinkle of extra shredded cheddar or chopped fresh herbs if desired.