Ingredients:
4 ounces organic shredded cheddar cheese
4 ounces organic shredded Monterey Jack or Pepper Jack cheese
1/3 cup organic milk
1 free range/organic egg
1 teaspoon ground organic cumin
1/8 teaspoon ground organic red pepper
1 (14 3/4-ounce) can organic cream-style corn
1 (8.5-ounce) box organic corn muffin mix (Jiffy works great)
1 (4-ounce) can organic chopped green chiles
1 (10-ounce) can organic red enchilada sauce
1 cup cooked organic shredded chicken
salt and pepper, to taste
Organic cilantro, for topping
Organic jalapeno slices, for topping
Instructions:
- Preheat the oven to 400 degrees.
- Spray a 13×9 baking dish with cooking spray.
- Combine the cheeses in a small bowl.
- In a large bowl, stir together 1/4 cup of the combined cheese, the milk, egg, cumin, red pepper, corn, muffin mix, and the green chiles. Stir until just combined.
- Pour into the prepared pan and bake for 15 minutes or until just set.
- Remove the cornbread from the oven and pierce all over with a fork.
- Pour the enchilada sauce over the corn bread.
- Top with the chicken and remaining cheese.
- Return to the oven for another 15 minutes.
- Sprinkle with the chopped cilantro or jalapeno slices and serve.
Featured Farmers:
Frecker Farms
Country Fresh Farms
Kepner Farm