Ingredients
2tspground cumin
¼tspground cayenne red pepper
14¾ozcream-style corn,1 can
⅔cupflour
½cupyellow cornmeal
3tbspsugar
1tbspbaking powder
¼tspsalt
2tbspcanola oil
1egg
⅓cupmilk
4ozgreen chiles,1 can, chopped
2cupsHomemade Quick & Easy Enchilada Sauce
½onion,sliced
½green bell pepper,sliced
1jalapeno,sliced
1tbspcanola oil
1tspcumin
cayenne,1 pinch
salt,1 pinch
oregano,1 pinch
2cupschicken breast,shredded, cooked
½cupsour cream
1cupsharp white cheddar,grated
Preparation
Preheat the oven to 400 degrees F.
Combine 2 teaspoons of cumin, cayenne, cream style corn, flour, cornmeal, sugar, baking powder, salt, 2 tablespoons of canola oil, egg, milk and chiles in a bowl together.
Whisk to combine.
Pour into greased or nonstick 9 x 13-inch pan.
Bake for 15 minutes.
Put the 1 tablespoon of oil, 1 teaspoon of cumin, a pinch of salt, oregano, and a pinch of cayenne in a saucepan with the onion, bell pepper and jalapeno on medium-high heat.
Cook until just caramelized but still crisp.
Poke holes in the top of the spicy cornbread, then pour 1 cup of the enchilada sauce over it.
Top with the shredded chicken, the onion pepper mixture and the cheddar cheese.
Bake for an additional 15 minutes.
Use the remaining cup of enchilada sauce and sour cream as a garnish.
Serve, and enjoy!
