I am not one to repeat meals very frequently. Variety is the spice of life! For instance, I made corned beef and cabbage the other day and my daughter asked if she had ever had it before. I told her she had and then she queried whether she liked it or not, I told her she did. She couldn't remember eating it because I think it was about 5 years ago that I last made it. I do have some recipes that are my standbys that I try to make once a year at least!
So when I tell you that I loved this recipe enough to make it twice in one week, you can be sure it impressed me! Well, that or it hit the spot for what I was in the mood for this week...or maybe because I had some cooked chicken that needed to be used...or perhaps because anything drowning in cheese is delicious...
1/2 C. each diced red onion and red bell pepper
1/2 C. frozen corn kernels
1/2 C. black beans drained and rinsed
1 tsp. cumin
1/2 tsp. coriander
1 tbsp. minced fresh garlic
1 tbsp. olive oil
Combine above ingredients in a large skillet and cook over medium heat for 5 minutes.
Add 2 tbsp. flour and mix to coat.
Whisk in 1/2 C. sour cream mixed with 1 & 1/2 C. chicken broth. Continue cooking for 5 more minutes.
Add 1 C. cooked diced chicken, 1 C. shredded monterey jack cheese, and 1 tbsp. lime juice.
Preheat oven to 400* with a jumbo muffin tin inside it (or use individual casserole dishes).
Combine 3/4 C. flour, 2/3 C. cornmeal, 1 tbsp. diced jalapeno, 1 & 1/2 tsp. baking powder, and 1/2 tsp. salt. Add combined wet ingredients to dry; 1 C. milk, 1 egg, 1/4 C. oil, and zest of one lime. Mix until combined. Scoop 1/4 C. cornmeal batter into each well of hot pan(s). Bake for 3 minutes. Remove from oven and add 1/2 C. chicken filling mixture to each center of cornbread. Bake 18 minutes. Sprinkle each pie with grated cheese and cook 5 more minutes. Let stand at least 5 minutes! Remove carefully from pan and serve with salsa.