Filling:
2 cups cooked Chicken Breast, shredded
1 15-oz. can Black Beans, rinsed and drained
2 cups frozen Corn, thawed
1-1/2 teaspoons Chili Powder
1/4 teaspoon Garlic Powder
1 15-oz. can Diced Tomatoes, undrained
1/8 teaspoon Cayenne Pepper
Topping:
1-1/2 cups white or yellow Corn Meal
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 4-oz. can Diced Green Chilies, drained
1 cup reduced-fat Cheddar Cheese, grated
Fat-free Sour Cream, Salsa, and Shredded Lettuce (optional garnishment)
Serves 12
Pre-heat 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.