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 cup reduced-fat cheddar cheese, grated
-
nonfat sour cream
-
1 (4 ounce) can diced green chilies, drained
Instructions
- Preheat oven to 425°F degrees and lightly coat a shallow 3-quart baking dish with non-stick cooking spray.
- 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.
- 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.
- Drop the batter by the tablespoonful around the outside of the baking dish.
- Bake for about 30 minutes, or until the cornmeal batter is golden brown.
- Serve warm, topped with sour cream, lettuce, and salsa, if desired.