Chicken tamale spoon bread recipe

Ingredients

• ¼ cup grapeseed oil
• 1 medium onion, chopped
• 1 medium green bell pepper, cored, seeded, and chopped
• 1 garlic clove, minced or pressed
• 2 boneless, skinless chicken breasts, cut into 1-inch cubes (about 1¼ pounds)
• One 15-ounce can diced tomatoes
• 2 cups frozen corn
• 1 teaspoon kosher salt
• 1 teaspoon cayenne pepper
• ½ teaspoon black pepper
• ½ cup cornmeal
• 1 cup water

• 2½ cups 2% milk
• 2 Tablespoons unsalted butter
• ½ teaspoon kosher salt
• ½ cup cornmeal
• 1 cup shredded cheddar cheese
• 2 large eggs, beaten

For the Spoon Bread
1. Preheat the oven to 375°F.
2. Heat the oil in a medium sauté pan over medium heat. Add the onions, green pepper, and garlic and sauté until the onions are golden. Add the chicken and cook, stirring, for about 4 minutes to sear on all sides.
3. Stir in the tomatoes, corn, salt, cayenne, and black pepper, cover, and simmer for 5 minutes.
4. Whisk in the cornmeal blended with the water and simmer for 10 minutes longer. Pour the mixture into a 9-x-13-inch baking dish.
For the Topping
5. Combine the milk with the butter and salt in a 2-quart saucepan, and heat over medium-low heat, until it just begins to simmer; do not boil. Gradually stir in the cornmeal and cook, stirring, until thickened but not stiff.
6. Remove the pan from the heat and stir in the cheese and eggs. Spread the topping over the chicken mixture in the baking dish. Bake, uncovered, for 20 minutes, until the cheese is golden brown.