Mexican Chicken Cornbread

Rub olive oil on chicken breasts. Season with cinnamon chipotle rub. Roast at 425F for about 25 minutes.

Meanwhile, cook the frozen seasoned black beans and corn according to package directions. Add Ro-Tel tomatoes. Cook until water is gone. Remove from heat and place in a cast iron skillet.

Remove chicken from the oven and dice. Place on top of black beans, corn and tomatoes. Add shredded cheese. Mix cornbread mix, eggs, and milk according to package directions. Pour on top of the mixture in the skillet and bake at 425F for 10 – 12 minutes.

If you use your own cornbread mixture, adjust the temp and final baking time to match your recipe’s required time/temp.