Southwestern Cowboy Cobbler

Submitted by Dixie Sloan

Bake 400 degrees 20 min

2 T oil
1 medium onion, chopped
¼ c chopped green pepper
¼ c chopped red pepper
Heat oil and sauté onions and peppers ‘til cooked.

Stir in:
1 t chili powder
1 t ground cumin
1 t oregano
1 t salt
½ t pepper

Add
2 c cubed, cooked chicken
2 10-oz cans mild enchilada sauce
1 15-oz can Mexican stewed tomatoes
1 15-oz can black beans, drained and rinsed
Simmer while making cornbread topping.

Topping:
Combine:
1/3 c flour
1/3 c cornmeal
2 T sugar
1/3 t salt
1 ¼ t. baking powder

1/3 c sour milk (use lemon juice)
1 egg
½ c shredded cheese
½ c chopped cilantro, divided
Add 1 t lemon juice to milk. Let sit to sour. Whisk egg into milk. Add to dry mixture. Stir In cheese and half of cilantro. Pour the simmering bean mixture into a 9” x 9” casserole dish and drop cornbread mixture by the spoonful onto bubbling sauce, dumpling style. Bake 20 minutes, 400 degrees and sprinkle with remaining cilantro to serve.

NOTE:To make this less “hot” substitute chicken broth for 1 can of enchilada sauce and omit chili powder. One small packet of corn bread mix can be substituted for the homemade cornbread mixture. (You may have to increase the milk to 2/3 c.)