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Ingredients:

  • 1: 8.5 oz box corn muffin mix, like Jiffy
  • 1 egg
  • 2 tbsp Unsalted butter, melted
  • 3/4 cup milk
  • 1/2 cup frozen corn kernels, thawed
  • FOR THE TOPPING
  • 2 tbsp olive oil
  • 2 large boneless skinless chicken breasts, shredded
  • 3 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 small red bell pepper, diced
  • Salt and pepper, to taste
  • 1 tbsp chili powder
  • 1 1/2 tsp ground cumin
  • 2 tsp hot sauce
  • 2 tbsp Worcestershire sauce
  • 1 cup tomato sauce
  • 1 1/2 tbsp dark brown sugar
  • 10 oz shredded cheddar cheese

Instructions:

  1. Preheat oven to 400 degrees and grease a 9″ pie pan. Set aside.In a medium sized bowl, combine the cornbread mix, egg, butter, and milk. Then fold in the corn. Pour mixture into prepared pie pan and bake for 15 minutes or until top is just about set and golden brown. Remove from oven when it's done and set aside.Meanwhile, in a medium skillet over medium-high heat, add the olive oil and add the onion and red peppers. Cook until they're soft and then add in the chicken and garlic and saute until fragrant. Season with salt, pepper, chili powder, cumin, and hot sauce. Cook for about 5 minutes then add in the tomato sauce, worcestershire sauce, an brown sugar. Stir to combine and reduce the heat to low. Simmer the mixture until thickened, about 5-7 minutes.Cover the cornbread pie with the chicken mixture and sprinkle lots of cheese on top. Turn the broiler on high and put the pie back in the oven for about 3 minutes, or until the cheese has completely melted over top.Slice into wedges and serve. You can garnish with scallions or parsley.

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