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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is one of those dinners you just love to make when there's no time and just a whole bunch of people that are hungry - most of this can be made ahead of time except for the crust! Ingredients:
2 cups cooked chicken breasts, shredded |
1 (15 ounce) can black beans, rinsed and drained |
2 cups frozen corn, thawed |
1 1/2 teaspoons chili powder |
1/4 teaspoon garlic powder |
1 (15 ounce) can diced tomatoes, undrained |
1/8 teaspoon cayenne pepper |
1 1/2 cups cornmeal (white or yellow) |
1/2 cup all-purpose flour |
1 tablespoon baking powder |
1/4 teaspoon salt |
1/2 cup egg substitute |
3/4 cup skim milk |
2 tablespoons vegetable oil |
1 (4 ounce) can diced green chilies, drained |
1 cup reduced-fat cheddar cheese, grated |
nonfat sour cream |
salsa, and |
shredded lettuce |
Directions:
1. Preheat oven to 425°F degrees and lightly coat a shallow 3-quart baking dish with non-stick cooking spray.
2. Combine the cooked chicken, black beans, corn, chili and garlic powders, diced tomatoes, and cayenne pepper in a medium-sized mixing bowl and stir gently to blend. Pour the mixture into the center of your prepared baking dish.
3. In a large mixing bowl, combine the corn meal, flour,baking powder, and salt. Add the egg substitute, milk, and oil, stirring to blend. Stir in the green chilies and cheese.
4. Drop the batter by the tablespoonful around the outside of the baking dish.
5. Bake for about 30 minutes, or until the cornmeal batter is golden brown.
6. Serve warm, topped with sour cream, lettuce, and salsa, if desired.
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