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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This started out a long time ago as a recipe from Peg Bracken's cookbook I HATE TO COOKBOOK. I have made changes in the recipe as I go along with good results, (I think) Ingredients:
1/4 cup vegetable oil |
2 medium onions, chopped |
4 cloves garlic, chopped (i used garlic in a jar) |
1 lb boneless skinless chicken breast |
1 tablespoon chili powder |
1 teaspoon hot sauce, franks or 1 teaspoon tabasco sauce |
2 (10 ounce) cans ro-tel tomatoes, drained |
2 cups cornmeal |
2 cups milk, i use 1 |
2 cups cream-style corn |
1 (15 ounce) can corn, drained |
salt and pepper |
Directions:
1. In a large skillet heat vegetable oil and saute onions and garlic until translucent.
2. Add chicken breasts and chop them up into small pieces as they brown.
3. Add salt, chili powder, Ro-tel tomatoes, and hot sauce, stir well and cover and cook for 10 minutes.
4. Stir in cornmeal, milk and cook for 15 minutes, stir frequently.
5. Add both types of corn and mix well.
6. Spray a 13 x 9 pan with cooking spray, pour in mixture.
7. Bake at 350 degrees for one hour or until golden brown.
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