Ingredients
2 boxes corn muffin mix (8 1/2 ounces each), such as Jiffy brand
2 eggs
4 tablespoons butter (1/2 stick), melted
1 1/2 cups whole milk
1 tablespoon extra virgin olive oil (EVOO) or vegetable oil
Topping:
1 tablespoon extra virgin olive oil (EVOO) or vegetable oil
1 pound ground chicken
1 small yellow onion, finely chopped
1 medium zucchini, chopped
1/2 red bell pepper, chopped
1 jalapeño pepper, chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1 cup mild to medium taco sauce
Salt, to taste
2 1/2 cups shredded cheddar or Monterey Jack cheese (10 ounces)
2 small vine-ripe tomatoes, seeded and diced
2 tablespoons sliced green olives (salad olives), drained
Directions
Pre-heat oven to 400ºF. Mix two packages muffin mix together with eggs, melted butter and milk. Wipe a large, ovensafe nonstick skillet (double wrap the handle in aluminum foil if it’s plastic) with a little vegetable oil or EVOO and pour in the muffin mix.
Place pan in center of the oven and bake until cornbread is light golden in color, about 12-15 minutes. Place a second skillet over medium-high heat and add EVOO or vegetable oil. Add chicken and cook until brown, breaking it up and stirring it as it cooks. Add onions, zucchini, red bell pepper, jalapeño, cumin, coriander, taco sauce and salt and cook meat five minutes more.
Remove cornbread from oven (don’t turn it off yet) and top with meat/veggie mixture, covering the entire surface of the cornbread. Sprinkle cheese, tomatoes and olives on top of the meat/veggie mixture.
Transfer pan back to oven and cook five minutes more to melt cheese.