Mexican Cornbread Casserole- One Box Honey Cornbread Mix ( I used Krusteaz, or you can make your own!)
-Milk, Oil, One egg required for this.
- 2 large chicken breasts, Thickly Sliced
- One Can of Corn (No Salt added), drained, rinsed
- One Can of Black Beans (No salt added), drained, rinsed
- One small can diced, hot, green chiles
- 1/2 bag shredded cheese
- One jalapeno, strip seeds if you want less heat, diced
Extras:
- Baby Arugula
- Paprika
- Black Pepper
- Salt
- Cumin
- Sour Cream
- For a lighter option: try non-fat, plain, greek yogurt in place of sour cream
Pico Topping: Dice all and combine. Sprinkle with paprika, black pepper, salt, and cumin.
- One tomato, diced
- 1/4 sweet, white onion, diced
- 1/2 ripe avocado, diced
- Cilantro, rolled and sliced
- Tbs. of Lime Juice
- Lime Zest
Preheat oven to 400 degrees. Coat a deep, square, glass pan with non-stick baking spray. Pour blended cornbread batter into pan and spread evenly. Spread diced, green chiles evenly over cornbread batter. Evenly place chicken strips, in rows, over batter and chiles. Spread corn and black beans on top. Sprinkle paprika, pepper, salt, and cumin over top of casserole. Wrap pan edges with foil. Cook in oven for 45 minutes. Remove foil and sprinkle cheese over top of casserole. Return to oven for 15 more minutes, until cheese and edges are golden brown. OPTIONAL: Remove casserole and preheat oven to low broil. To crisp top of casserole, place in oven on low broil for 3-5 minutes. Let sit for ten minutes and slice. Lay a nest of arugula down on plate, place slice of casserole and top with pico and sour cream.
