For the Media
National Cornbread Cook-Off 2003
1st Place Winner
Gaynell Lawson
Maryville, TN
White Chicken Chili with Cheddar Hush Puppy Crust
Gaynell's flavorful chili is made with chicken and cannellini beans seasoned with cumin, chili powder, lime and green chilies. The onion flavored hush puppy crust is easy to stir up using a cornbread mix. If you can't find cannellini beans, use great northern beans.
Filling
1 tablespoon olive oil
1 cup finely chopped onion
2 cloves garlic, minced
1 medium green pepper, chopped
1/2 teaspoon cumin
1 tablespoon chili powder
2 tablespoons lime juice
1 (19 oz.) can cannellini beans (white kidney beans), drained
2 cups chopped cooked chicken*
1 (14 oz.) can chicken broth
1 (4.5 oz.) can mild green chilies, drained
Crust
1 egg
1/2 cup milk
3 tablespoons butter or margarine, melted
1 (6 oz.) pkg. Martha White®รข Cotton Pickin'' or Buttermilk Cornbread Mix
1/4 cup finely chopped onion
1 cup shredded Cheddar cheese
Sour cream, salsa and/or cilantro, if desired
Heat oven to 400° F. In 10 1/2 -inch cast iron skillet, heat olive oil over medium heat. Cook and stir 1 cup onion, garlic, green pepper, cumin and chili powder in olive oil about 5 minutes or until vegetables are tender. Add remaining filling ingredients; simmer about 10 minutes.
In a medium bowl, beat egg. Add milk, butter and cornbread mix; mix well. Stir in onion and cheese. Pour over the chicken chili in skillet. Bake at 400° F. for 25 to 30 minutes or until cornbread is golden brown. Top each serving with sour cream, salsa and/or sour cream, if desired. 6 servings
*Use leftover, frozen (thawed) or deli chicken.