Tried this recipe last night that my wife found in one of the many magazines she gets. Turned out pretty good. We didn't have any cilantro in the house and we don't like hot peppers but it was still fine. It is gluten-free.
Layered Cornbread (meal in one pan)
½ cup oil (+ a little)
1-1/4 cups cornmeal (+ a little)
1-1/2 cups milk
1 can cream corn
3 large eggs
¾ teaspoon baking soda
2 teaspoons salt
8 oz (2 cups) shredded cheese (your choice)
2 cups cooked and shredded chicken (12 oz can)
½ cup chopped cilantro
½ cup chopped jalapenos
Salsa (for serving - optional)
1. Preheat oven for 350* lightly coat 9x13 pan with oil then sprinkle cornmeal in coated pan (tap out excess). Bake 3-4 minutes.
2. In large bowl whisk together oil, milk, cream corn, baking soda, and salt. Gradually stir in cornmeal. Pour half of batter into cooled pan. Sprinkle on cheese, chicken, cilantro, and jalapenos. Top with remaining batter. Bake until golden and toothpick comes out clean when inserted (about 55-60 minutes). Let cool about 15 minutes.
3. Serve with salsa if desired.
Layered Cornbread (meal in one pan)
½ cup oil (+ a little)
1-1/4 cups cornmeal (+ a little)
1-1/2 cups milk
1 can cream corn
3 large eggs
¾ teaspoon baking soda
2 teaspoons salt
8 oz (2 cups) shredded cheese (your choice)
2 cups cooked and shredded chicken (12 oz can)
½ cup chopped cilantro
½ cup chopped jalapenos
Salsa (for serving - optional)
1. Preheat oven for 350* lightly coat 9x13 pan with oil then sprinkle cornmeal in coated pan (tap out excess). Bake 3-4 minutes.
2. In large bowl whisk together oil, milk, cream corn, baking soda, and salt. Gradually stir in cornmeal. Pour half of batter into cooled pan. Sprinkle on cheese, chicken, cilantro, and jalapenos. Top with remaining batter. Bake until golden and toothpick comes out clean when inserted (about 55-60 minutes). Let cool about 15 minutes.
3. Serve with salsa if desired.
