Chicken Chili and Cornbread Casserole

Ingredients:

1/3 cup olive oil
2 large onions, chopped
6 garlic cloves, minced
2 large jalapeños, minced (seed them if you don’t want too much heat)
2 poblano peppers, chopped
1 red bell pepper, chopped
1 1/2 cups frozen corn kernels
2 tablespoons New Mexico chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
Salt
5 tablespoons tomato paste
5 cups shredded chicken or turkey
3 cups low-sodium chicken broth
2 tablespoons chopped cilantro

Cornbread:
1 1/2 cups fine white cornmeal
1 cup plus 2 tablespoons all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
6 ounces cheddar cheese, shredded (2 cups)
1 cup plus 2 tablespoons milk
1/4 cup vegetable oil
3 large eggs, beaten
Fat free sour cream, for serving (optional)

Instructions:

Preheat the oven to 350°. In a large skillet, heat the oil. Add the onion, garlic, jalapeños, poblanos, red pepper, and corn kernels and cook over moderate heat until lightly browned, about 6 minutes. Stir in the chili powder and cumin, season with salt and cook for 1 minute. Stir in the tomato paste. Add the shredded meat and broth and bring to a boil. Simmer over moderate heat until the chili thickens slightly, about 5 minutes. Stir in the cilantro. Pour the chili into a 9-by-13-inch ceramic baking dish.

In a large bowl, whisk the cornmeal with the flour, sugar, baking powder and salt. Stir in the cheese. (I know you’re supposed to combine the wet ingredients separately, and then mix them together with the dry, but I just went ahead and mixed everything together in one bowl. As you know, I hate doing dishes.) Add the milk, oil, and eggs, and stir to combine.

Spoon the batter over the chili. (I sprinkled some crushed red pepper flakes on top.) Bake in the center of the oven for 45 minutes, until the cornbread is golden. Let rest for 10 minutes before serving. We served with sour cream on top. Delicious!

From leaveahappyplate.blogspot.com