Mexican Chicken Pie
|Cooked chicken||3 Cup (48 tbs), chopped|
|Garlic||1 Clove (5 gm), crushed|
|Canned whole kernel corn with green peppers||12 Ounce|
|Tomato paste||1 Ounce, can|
|Water||1 1⁄4 Cup (20 tbs)|
|Chili powder||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Cornmeal||3⁄4 Cup (12 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Milk||1⁄3 Cup (5.33 tbs)|
|Melted margarine||1 Tablespoon|
Preheat oven to 400 degrees.
Combine chicken, garlic, corn, tomato paste, water, chili powder, 1 tea spoon salt, sugar and pepper in large skillet.
Simmer for 15 minutes or until heated; place in 1 1/2-quart casserole.
Sift cornmeal, flour, baking powder and remaining salt together into bowl.
Add egg, milk and margarine; beat until smooth.
Pour over chicken mixture.
Bake for 20 to 25 minutes.