Jack Chicken Cornbread Bake
My “Jack Chicken Cornbread Bake” has the some mexican flavor and hearty cornbread all in a very filling, stick to your ribs casserole that will feed the whole family! I knew it would be good, but I had no idea that it would turn out to be the flavor explosion it was when I served it! This recipe is made with chicken and contains no cheese, the only fat it really has is from the 4 tsp of cooking oil needed for the cornbread topping, which makes this dish low-fat, tasty, filling, and good for you!
These are the ingredients you’ll be needing:
- 2 lbs boneless skinless breast of chicken
- 1/4 cup fresh cilantro chopped
- 1/2 med sweet onion chopped
- 1/2 med green pepper chopped
- 3 cloves garlic chopped
- 1 small hot pepper chopped (to taste)
- 1 can black beans
- 1 can cream corn
- 1 can corn
- 1 jar con queso
- 2 tsp chili powder
- 5 tbsp ground cumin
- 2 cups self rising cornmeal
- 2 eggs
- 4 tsp cooking oil
- 1 1/2 cup milk
I usually drizzle a little bit of extra virgin olive oil in a large skillet on extra high heat and then put the boneless skinless chicken breasts in the pan while I chop up the veggies. Dice up the Cilantro, Green Pepper, garlic, and onion. The hot pepper I use depends on who I’m serving to and how much spice they like. A small jalapeno chopped up might be ok for most, and others might like some serrano or anaheim peppers too. In any event, dice up your chosen hot pepper(s) too. I keep all the chopped ingredients in a bowl as the chicken cooks about 5-6 minutes on the first side, then when I flip them over I toss the chopped veggies on top.
Then as it cooks I place 2 cups of self-rising cornmeal, 2 eggs, 4 tsp cooking oil, can of cream corn, and 1 1/2 cups milk and mixing bowl and mix well. By the time you do that the chicken will be just about cooked through. Add the Cumin and chili powder on top of the chicken. I take the spatula and start chopping the chicken up into little tiny pieces. As you chop the chicken up the seasonings everything gets mixed real well. If the chicken mixture ends up getting a bit dry turn the heat down to medium and add 1/3 – 1/2 cup of water. When the chicken is no longer pink, turn off the heat and add 1/2 – 2/3 of the jar of con queso dip and mix well. Rinse the black beans, and add them and the can of corn (drained) to the chicken mixture and mix well again. Pre-heat your oven to 400 degrees.
In a 9×13 glass pan add the chicken mixture and spread evenly, then pour the cornbread mixture over that and spread evenly to the sides of the pan. When I made this for us I sprinkled some chopped green onions (optional) on the cornbread before baking. Bake on the center rack of the oven for 35-40 minutes, until the corn bread is dark golden brown, cool for about 5 minutes – and serve!
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