• ⅔ cup all purpose flour
• ½ cup yellow cornmeal
• 3 tablespoons sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 2 tablespoons Smart Balance cooking oil
• ⅓ cup Smart Balance low fat milk
• 1 Smart Balance Omega-3 Grade A Natural Large egg
• 1½ tablespoon taco seasoning, divided
• 1 – 14 ounce can cream-style corn
• 1 – 4 ounce can chopped green chiles, drained
• 1 – 10 ounce can red enchilada sauce
• 2 cups cooked, shredded chicken breast
• 1 cup shredded white cheese such as Jack or Pepperjack
• cilantro and crumbled Cotija cheese for topping

1. Preheat oven to 400°.
2. Whisk the flour, cornmeal, sugar, baking powder, salt, ½ tablespoons taco seasoning, and oil in a large bowl until soft and crumbly. Whisk in the milk, egg, green chiles, and cream-style corn. Pour mixture into a round 10-inch pie plate. Bake at 400° for 20-30 minutes.
3. While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. When corn is done, pierce entire surface with a fork. Pour enchilada sauce over top. Top with chicken; sprinkle with cheese. Bake at 400° for 15 minutes or until cheese melts and sauce is bubbling. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with cilantro and Cotija cheese.

Notes

Since it’s a tamale-like base, it won’t be completely set like a cornbread. It should stick to the fork a little bit when you poke holes in the crust.