The National Cornbread Festival South Pittsburg, Tennessee

County Enchilada Cornbread - Sherilyn Johnson Chattanooga, TN

1 (10 oz.) can enchilada sauce, divided
1 (10-inch) tortilla
2 cups chopped cooked chicken
2 tablespoons chopped fresh cilantro
1 (15 oz.) can black beans, drained and rinsed
1 (4.5 oz) can chopped green chilies
1 egg, slightly beaten
1/2 cup milk
2 tablespoons melted butter
1 (6 oz.) package Martha White Cotton Pickin’ Cornbread Mix
1/4 cup shredded Mexican style cheese blend
1 teaspoon sesame seeds
Garnishes:
- 1/4 cup sour cream
- 4 plum tomatoes, sliced
- 1 teaspoon chopped cilantro
- fresh cilantro sprigs

Heat oven to 425 degrees. Trim 1 tortilla to fit bottom of 10-inch Lodge Cast Iron skillet. Spray skillet with nonstick cooking spray.

Spoon 2 tablespoons enchilada sauce in bottom of skillet. Place trimmed tortilla over enchilada sauce covering bottom of skillet. In a large bowl, combine chicken, chopped cilantro, black beans, green chilies, and remaining enchilada sauce; mix well. Spoon over tortilla. Set aside.

In medium bowl, combine egg, milk and butter; mix well. Add cornbread mix; stir just to combine. Spoon over prepared enchilada mixture. Sprinkle cheese and sesame seeds over cornbread mixture.

Bake at 425 degrees for 30-35 minutes or until golden brown.

Remove from oven and cool 10 minutes. Cut into 6 wedges. To serve, place wedge on serving dish and dollop or pipe with pastry bag one heaping tablespoon of sour cream in center of wedge. Place tomato slices around sour cream. Sprinkle with chopped cilantro. Serve with fresh cilantro sprigs. 6 Servings.