Linda Carman / Martha White
1 tablespoon Olive Oil
1 cup finely chopped onion
2 cloves garlic, minced
1 medium green bell pepper, chopped
1/2 teaspoon cumin
1 tablespoon chili powder
2 tablespoons lime juice
1 (19 oz.) can cannellini beans (white beans), drained
2 cups chopped cooked chicken
1 (14 oz.) can chicken broth
1 (4.5 oz.) can mild green chiles, drained
1 large egg
1/2 cup milk
3 tablespoons butter, melted
1 (6 oz.) package Martha White® Cotton Country® Buttermilk Cornbread Mix
1/4 cup finely chopped onion
1 cup (4 oz.) shredded Cheddar cheese
Sour cream, salsa, chopped cilantro
1. HEAT oven to 400°F. Heat oil over medium heat in 10 1/2-inch cast iron skillet. Add 1 cup onion, garlic, green pepper, cumin and chili powder; sauté about 3 to 5 minutes or until vegetables are tender. Add remaining filling ingredients; simmer about 10 minutes.
2. BEAT egg in medium bowl. Add milk, butter and cornbread mix; mix well. Stir in 1/4 cup onion and cheese. Pour over chicken chili in skillet.
3. BAKE 25 to 30 minutes or until cornbread is golden brown. Top with sour cream, salsa, and/or cilantro, if desired.