1 medium onion, chopped
1 clove garlic, chopped
2 tablespoons olive oil
1 lb boneless chicken breast, cubed
1 14-oz can tomatoes or 3 medium tomatoes, diced
1 cup frozen or fresh corn kernels
1/2 teaspoon chili powder
1/2 teaspoon salt
black pepper to taste
Pinch of cayenne pepper
1 cup grated monterey jack or cheddar cheese
1 1/2 cups Bob’s Red Mill cornbread mix
3/4 cup milk
1/4 cup vegetable oil or melted butter
- Heat oven to 350°F. Coat a 9-inch pie pan with cooking spray.
- In a large skillet, sauté onion in oil for 2 minutes. Add chicken and sauté until browned, about 5 minutes. Add the add garlic, tomatoes, corn, chili powder, salt, and pepper to skillet and cook 10 minutes, stirring occasionally. Pour into the pie pan, and top with grated cheese.
- In a mixing bowl, prepare muffin mix according to package directions but with the above listed amounts. Spread evenly over chicken mixture and bake for 30 minutes, or until cornbread topping is lightly browned and filling is bubbling.