I often pull recipes from Parenting magazine since I’m fairly certain they’ve done their research and they know what foods kids will respond to. They hit a home run with this one. Carter LOVES cornbread, so he had no issue eating the rest of the ingredients in order to be able to eat the cornbread part. It was sweet from the corn and the cornbread, yet savory from the chicken and tomatoes. Great combination and I can’t wait to have this one again.
As usual, my picture of the Cowboy Bake isn’t as good as the one on the website, but it’ll have to do.
- Cooking spray
- 1 medium onion, chopped
- 1 clove garlic, chopped
- 2 Tbsp olive oil
- 1 lb boneless chicken breast, cubed
- 1 (10-oz) can tomatoes
- 1 cup frozen corn kernels
- Pinch chili powder
- 1⁄2 tsp salt
- Pinch of cayenne pepper
- 1 cup grated monterey jack cheese
- For topping:
- 1 (8.5-oz) package corn-muffin mix
- Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray. In a large skillet, sauté onion and garlic in oil for 2 minutes.
- Add chicken and brown, then add tomatoes, corn, chili powder, salt, and pepper to skillet and cook 10 minutes, stirring occasionally. Pour into the pie pan, and top with grated cheese.
- In a mixing bowl, prepare muffin mix according to package directions. Spread evenly over chicken mixture, and bake for 30 minutes, or until corn-muffin topping is lightly browned and filling is bubbling.