A contest winner shares her take on cornbread that goes on top of white chicken chili.
"It was fun, a nice festival," says Gaynell Lawson of Maryville, Tenn., who came home from the World Championship Cornbread Cook-Off as first-place winner with $4,000 in her pocket.
Lawson's entry was White Chicken Chili with Cheddar Hushpuppy Crust. Check out Lawson's recipe below and find other recipes at www.nationalcornbread.com.
White Chicken Chili With Cheddar Hushpuppy Crust
1 Tbsp. olive oil
1 cup finely chopped onion
2 cloves garlic, minced
1 green pepper, seeded and chopped
2 tsp. cumin
1 Tbsp. chile powder
2 Tbsp. lime juice
1 can cannellini beans (white kidney beans)
4 cooked chicken breast halves, cut in bite-size pieces
2 cans chicken broth
1 small can chopped mild green chiles, drained
Ingredients for Cheddar Hushpuppy Crust:
1 pkg. Martha White Cotton Pickin' Cornbread Mix
1/4 cup finely chopped onion
1/2 cup milk
3 Tbsp. melted butter or margarine
1 cup shredded Cheddar cheese
sour cream, cilantro, salsa (as desired)
In an 11-inch iron skillet, heat olive oil. Add onion, garlic, green pepper, cumin and chile powder. Sauté until tender. Add lime juice, beans, chicken, chicken broth and chiles. Simmer about 10 minutes.
Mix cornbread mix, onion, milk, egg, butter and cheese in medium bowl. Pour over chicken chile in hot skillet. Place in preheated 425-degree oven for 20 to 25 minutes or until cornbread crust is golden brown.
Serve with garnishes of sour cream, cilantro and salsa, as desired.
Serves 6 to 8.