White Chicken Chili With Cheddar Hushpuppy Crust - cooking recipe

Ingredients

FILLING
1 tablespoon crisco pure olive oil
1 cup finely chopped onion
2 garlic cloves, minced
1 medium green bell pepper, chopped
1/2 teaspoon cumin
1 tablespoon chili powder
2 tablespoons lime juice
1 (19 ounce) can cannellini beans (white kidney beans)
2 cups chopped cooked chicken
1 (14 ounce) can chicken broth
1 (4 1/2 ounce) can green chilies, drained
CRUST
1 large egg
1/2 cup milk
3 tablespoons butter, melted
1 (6 ounce) package martha white cotton country cornbread mix
1/4 cup finely chopped onion
1 cup shredded cheddar cheese

Preparation

HEAT oven to 400\u00b0F Heat oil over medium heat in 10 1/2-inch cast iron skillet. Add 1 cup onion, garlic, green pepper, cumin and chili powder; saute about 3 to 5 minutes or until vegetables are tender. Add remaining filling ingredients; simmer about 10 minutes.
BEAT egg in medium bowl. Add milk, butter and cornbread mix; mix well. Stir in 1/4 cup onion and cheese. Pour over chicken chili in skillet.
BAKE 25 to 30 minutes or until cornbread is golden brown. Top with sour cream, salsa, and/or cilantro, if desired.