I found this recipe in my mom’s collection. She clipped recipes from everywhere so I don’t have any attribution to give the original chef credit but I’m certain it was a big hit when he or she made it. I think you’ll like it too.
You need to use a stove top and oven safe cooking vessel because this starts on the stove top and finishes in the oven. That’s why I use one of my cast iron skillets.
- 2 tablespoons Extra Virgin Olive Oil (EVOO)
- 1 small Onion, chopped
- 1 small Red Bell Pepper, cleaned, seeded and diced
- 1 Jalapeno Pepper, seeded and minced
- 1 large clove of Garlic, peeled and pressed
- 1/4 cup All Purpose Flour or Wondra
- 1 can (15 oz) Low Sodium Chicken Broth or Home made
- 1/4 cup fresh squeezed Lime Juice
- 1/2 teaspoon ground Cumin
- 1/2 teaspoon fresh grated Lime Zest
- 2 cups cooked Chicken Breast, diced
- 1/2 cup Corn Kernels, fresh or frozen
- 1/2 cup Black Beans, drained
- 2 tablespoons fresh Cilantro
For the Cornbread topping:
- 1/2 cup All Purpose Flour or Wondra
- 1/2 cup Yellow Cornmeal
- 1/4 cup shredded Cheddar Cheese
- 1/2 teaspoon Red Chili Powder
- 2 tablespoons sliced Black Olives
- 1 whole Egg, slightly beaten
- 1 tablespoon Extra Virgin Olive Oil (EVOO)
- 1/2 cup Milk
- Sprigs of Cilantro as garnish
In a deep cast iron skillet heat the EVOO on medium low heat. Add onion, peppers and garlic. Cook for one minute. Stir in the flour and cook for 2 minutes. Add the broth, lime juice, cumin and lime zest. Cook over medium heat, stirring until thickened and smooth about 8 to 10 minutes. Add in the chicken, corn, black beans and cilantro. Reduce heat to low and prepare the cornbread topping.
Preheat oven to 400 F.
Combine all topping ingredients except the cilantro sprigs to garnish in a bowl and mix until well blended. Drop the topping by tablespoons onto the chicken mixture. It should resemble a cobble when finished. Bake in oven for 30 to 35 minutes until the topping is golden brown. Serve with sprigs of cilantro.