Chicken Tamale Spoon Bread

Chicken Tamale Spoon Bread

I loved the hearty ingredients mixed with the cornmeal topping.
This is the perfect fall or winter dinner. 
Serve with a green salad and some good sourdough bread and you're golden!

Spoon Bread

¼ cup grapeseed oil

1 medium onion, chopped

1 medium green pepper,

cored, seeded and chopped

2 chicken breasts, boneless,

Skinless, cut into 1 inch cubes

1 (15 oz) can diced tomatoes

2 cups frozen corn

1 tsp kosher salt

1 tsp cayenne pepper

½ tsp pepper

½ cup cornmeal

1 cup water

For the topping

2 ½ cups milk

2 Tbsp butter

½ tsp kosher salt

½ cup cornmeal

1 cup shredded cheddar

cheese

2 eggs, beaten

For the Spoon bread:

Preheat oven to 375 F.

Heat oil in medium sauté pan over medium heat.  Add onions, green pepper, and garlic and sauté until onions are golden. Add chicken and cook, stirring, for 4 minutes to sear on all sides.

Stir in tomatoes, corn, salt, cayenne, and pepper. Cover, simmer 5 minutes.

Whisk in cornmeal blended with the water and simmer for 10 minutes longer. Pour mixture into 9X13 dish.

For the topping:

Combine milk with butter and salt in 2 qt. saucepan and heat over med-low heat, until just begins to simmer, but do not boil.

Gradually stir in cornmeal and cook, stirring until thickened, but not stiff.

Remove pan from heat and stir in cheese and eggs. Spread topping over the chicken mixture in dish. Bake, uncovered, 20 minutes until cheese is golden brown.