1 lb ground chicken breast*
3 cups Navy Beans(approx 2 cans drained and rinsed or 1/2 lb if going from dried)
1 TB olive oil
1/2 cup sweet bell pepper(I used green you can use any color)
1/2 cup sweet onion, diced
2-3 cloves garlic, minced
1/4 cup fresh cilantro, chopped
1 1/2 cups sour cream
1/4 cup chicken broth
4 oz diced green chilies
1 TB cumin
salt and white pepper to taste
red pepper flakes to taste
1 cup corn kernels, (defrosted if going from frozen)
4 oz shredded Monterrey or Pepper Jack cheese
Corn Bread Crust:
1 1/2 cups cornmeal
3/4 cup flour(I used Sorghum flour for Gluten Free, add 1/4 tsp xanthan gum)
2 tsp baking powder
1/2 tsp salt
1-2 TB sugar(totally optional some people like sweet corn bread, some dont)
1 1/2 TB white vinegar
1 3/4 cup milk (minus 1 1/2 TB)
6 TB butter, melted
Preheat oven to 375
Heat olive oil in a large pan, add chicken with the bell pepper, onion and garlic. Cook chicken thoroughly until no pink remains.
Remove from heat.
* If you prefer you can sub cooked and shredded chicken breast instead of ground. Just saute the veggies up separately.
While it is cooking mix together cilantro, sour cream, broth,chilies and seasonings. Mix well.
Add beans and with a potato masher, mash the beans firmly. Dont over do it, you still want them somewhat hole....just smashed a bit. Add corn.
Add chicken and veggies to the beans , toss together well.
Pour into a greased 9x 13 pan.
Sprinkle with cheese.
Pour vinegar into a large measuring cup and add milk to the 1 3/4 mark, allow to sit for 5 minutes. Add in egg and beat gently.
Mix together cornmeal, flour, powder, salt and sugar.
Add in milk mixture, stir to combine, then gently drizzle in melted butter, stir but don't over mix. It will be a bit thinner than traditional corn-bread mixes.
Pour cornbread mixture over the chicken mixture. (can be premade to this point and refrigerated until ready to bake, remove 30 minutes prior to baking)