Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 medium onion, chopped (approx. 1 cup or 150g)
  • 2 cloves garlic, minced (approx. 1 teaspoon or 5g)
  • 2 cups (approx. 300g) cooked, shredded chicken
  • 1 can (15 oz/425g) black beans, drained and rinsed
  • 1 can (14.5 oz/411g) diced tomatoes with green chilies, undrained
  • 1 cup (150g) frozen corn kernels
  • 1 packet taco seasoning (approx. 2 tablespoons/30g)
  • Salt and pepper, to taste
  • 1 cup (120g) cornmeal
  • 1 cup (120g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon (15 ml) baking powder
  • 1/2 teaspoon (2.5 ml) salt
  • 1 cup (240 ml) milk
  • 1/4 cup (60 ml) vegetable oil or melted butter
  • 1 large egg
  • 1 cup (100g) shredded cheddar or Mexican cheese blend (optional)

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Sauté onion and garlic in olive oil in a skillet over medium heat.
  3. Add chicken, black beans, diced tomatoes with green chilies, corn, and taco seasoning.
  4. Cook until heated through, about 5 minutes. Season with salt and pepper to taste.
  5. Whisk together cornmeal, flour, sugar, baking powder, and salt in a bowl.
  6. In a separate bowl, combine milk, oil (or melted butter), and egg.
  7. Pour wet ingredients into dry ingredients and stir until just combined. Avoid overmixing.
  8. Grease a baking dish.
  9. Pour the chicken filling into the baking dish.
  10. Spread the cornbread batter evenly over the filling.
  11. Sprinkle cheese over the batter (if using).
  12. Bake for 30-35 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
  13. Let cool for 5 minutes before serving. Garnish as desired.