2 8 1/2-ounce boxes corn muffin mix, such as Jiffy brand
4 tablespoons butter, melted (1/2 stick)
1 cup milk
1 can cream of corn
Extra-virgin olive oil (1 turn of the pan)
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 pound chicken cut into chunks
1 small yellow onion, finely chopped
1 red pepper, chopped
1 green bell pepper, chopped
1 jalapeño pepper, chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1 packet taco seasoning to taste (I used Taco Chipotle style)
1 can diced tomatoes
1/2 can of tomato paste
1 can black beans
1/4 cup of water
Salt, to taste
2 1/2 cups (one 10 ounce bag) shredded cheddar or jack cheese or mozzarella
Preheat oven to 400ºF.
Mix 2 packages muffin mix together with eggs, melted butter, cream corn, and milk. Coat casserole dish with non-stick spray and pour in the muffin mix. (Makes a lot, so you could make a few muffins on the side if using a medium size dish).
Place pan in center of the oven and bake until cornbread is light golden in color, depending on dish used: 12-15 minutes (or more, 25-30 mins)
Place a skillet over medium-high heat and add oil. Add chicken and cook until brown, breaking it up and stirring it as it cooks. Add onions, peppers, cumin, coriander, taco seasoning, canned tomatoes, black beans (rinsed), tomato paste, water and cook together for at least 5 more minutes.
Remove cornbread from oven (don’t turn it off yet) and top with meat/veggie mixture, covering the entire surface of the cornbread. Sprinkle cheese on top.
Transfer pan back to oven and cook 5 minutes more to melt cheese.