3 ears Florida sweet corn, kernels cut from cobs (separated 2 cups and 1 cup)
2 medium Florida tomatoes, diced small
1 cup Florida celery, rinsed and diced small
1 cup Florida sweet peppers, diced small
1 cup onions, diced small
1 tablespoon cooking oil
2 tablespoons chili or taco seasoning, plus more to taste
2 (14.5-ounce) cans diced tomatoes and green chili
4-6 cups cooked chicken, pulled
2 cups cooked beans, drained (kidney, red or black)
1 ½ cup cheese (jack, cheddar), shredded
1 box cornbread mix (plus ingredients as needed on box)
1 sprig fresh cilantro for garnish
Serve with sour cream
Preheat the oven to 375 degrees. Preheat a large pot on the stove over medium-high heat and add cooking oil. Add the onions, celery and peppers to the pot and cook for 5 to 7 minutes or until some caramelization forms. Reduce the heat to medium and add the seasoning, canned tomatoes, chicken, corn and beans. Stir ingredients and let simmer. Taste the chicken chili and adjust seasoning if needed.
In a medium sized mixing bowl, prepare the cornbread mix following the instructions on the package. Add the fresh diced Florida tomato and corn to the cornbread mix and thoroughly combine. Fill a large casserole or baking dish ⅓ of the way with the chicken chili mixture, then pour and lightly spread the cornbread mix over the top. Evenly add the shredded cheese to the top of the cornbread mixture and lightly season the top of the cornbread mixture with the seasoning blend used throughout the dish. Bake for 20 to 25 minutes or until the top is golden brown and you can see the chili bubbling. Remove from the oven and let cool slightly before serving with fresh cilantro and sour cream.
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