Prepared cornbread in 9×13″ baking dish
1/2 tsp olive oil
1/2 cup frozen corn, thawed
2 tsp black pepper
1 can refried beans
1 good sized cooked chicken breast, shredded
1 can ROTEL tomatoes with chilies, chopped
1 cup black olives, sliced
1-2 cups your favorite salsa
2 cups shredded cheddar cheese


Prepare 1 batch of your favorite cornbread recipe according to recipe directions, spread out in the bottom of your 9×13″ baking dish and bake.

Heat a small pan while the cornbread is in the oven and add your oil and corn.

Season with black pepper and sautee corn until some of the edges are just barely turning brown. . Set aside.

Remove your cornbread once baked.

Maintain a 350 degree F preheated oven.

Spread the refried beans evenly across the cornbread “crust.”

Sprinkle the corn, chicken, tomatoes, olives and salsa on top.

Sprinkle cheese across the top of casserole.

Bake it for about 10 minutes, or just until the cheese is fully melted.

Serve with sour cream.

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