Chicken Cornbread Casserole

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 to 2 tablespoons sugar

1 (16-ounce) bag frozen corn, thawed & drained

1 cup milk

1 cup sour cream

6 tablespoons butter, melted

Pepper, to taste

1 pound of diced chicken breasts

8 ounces bacon, cooked until crispy and diced

1-2 jalapeños, minced (remove seeds & membranes)

1 ½ cups grated cheddar cheese

With oven rack in the center position, preheat oven to 350°F. Generously grease a 9- by 13-inch baking dish and set aside. Cook chicken breasts. When done cooking chicken, dice chicken into 1/2 inch to 1 inch pieces.

In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar. Add the corn, sour cream, and milk and stir to combine. Blend in the butter, black pepper, most of the bacon, most of the jalapeños, chicken and 1 cup of the cheese until just combined.

Pour the mixture into the prepared baking dish. Smooth the top and sprinkle with the remaining bacon, jalapeños, and ½ cup cheese. Bake for 40 to 45 minutes or until the center is set and the top is golden brown.

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