Happy Feast Day of Our Lady of Guadalupe! Growing up we always celebrated Our Lady's Feast Day with a Mexican meal (tacos, nachos, enchiladas or something). I thought this recipe was perfect. BAP and SSP made this with my dear husband (who insisted I have a night off from the kitchen). It was so glorious and delicious.
Chicken Tamale Pie
adapted from: http://www.jocooks.com/bakery/pies-bakery/chicken-tamale-casserole/
1/2 cup cornmeal
2 T sugar
1 T baking powder
5 T butter, melted
1/3 cup buttermilk
1 cup creamed corn
1 can (8oz) corn
2 cups cooked chicken (I put 3 chicken breast halves in the crockpot with 1/2 cup salsa and 1t cumin powder...cook on HIGH 3hours....shred)
1 cup Pepper Jack cheese, shredded
1 cup Sharp cheddar
1 (10oz) can red enchilada sauce
Preheat oven to 400. Mix crust ingredients together well. Pour into a well greased 8inch square pan. Bake for 25minutes. Remove from oven....pierce all over the top. In a bowl combine 1/2 the enchilada sauce and chicken together. Pour the other half of enchilada sauce all over the cornbread. Top with chicken mixture. Place cheese on top. Bake for another 15minutes until cheese begins to melt and get gooey. Remove from oven to pot holder and let rest 5minutes to cool slightly. Serve with sour cream and additional salsa.