In the days of the early settlers in North America, corn was so valuable that it was used as money and traded for other products such as meat and furs.
Learn MoreCornbread Chicken Casserole
Description
Serves 4
Ingredients
2
tbsp
butter
1⁄2
lb
skinless chicken breast
cubed
1
can
(15 oz.) black beans
drained and rinsed
1
can
tomato sauce (15 oz.)
2
tsp
chili powder
1
tsp
ground cumin
1
c
shredded monterey jack and cheddar cheese blend
1
pkg
(8-1/2 oz.) corn muffin mix
4
tbsp
butter
melted
Instructions
Melt butter in skillet, add chicken; cook 10 minutes or until chicken is done.
Add corn, beans, tomato sauce and seasonings. Mix and bring to boil, heat for 1 minute.
Pour mixture into 1-½ quart casserole dish and top with cheese.
Prepare corn muffin mix according to package and drop batter over chicken mixture.
Bake at 375°F for 25-30 minutes, or until muffin mix is golden brown.
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