You can make this for your Thanksgiving table or as a way to make the most of the leftovers! Cornbread and poultry are the leading stars of the dish and everything else is simply surround sound for their tango music!
Curried Chicken and Cornbread Casserole
1-1/2 cups shredded chicken (or turkey)
1-1/2 cup corn bread torn or cubed
1-1/2 cups milk
1/4 cup olive oil
1 tsp ground turmeric
1 tsp ground cumin
4-5 spicy asian chillies, chopped
1/2 red onion, julienned
gruyere or parmesan
Whisk together the spices and seasoning with the oil. Toss the chicken and cornbread with the oil in a bowl.
In a small glass, whisk the milk and egg to a smooth mixture.
Pour over the chicken cornbread mixture. Fold in the chillies. Rest for 30 minutes. You can refrigerate this mixture for a couple of days before baking.
Preheat oven to 375F. Oil the bottom and sides of a baking pan.
Sprinkle half the onion on the base of the pan. Evenly spread the pudding mixture on top.
Top with the remaining onion and grate fresh cheese over.
Bake for 30-35 minutes until set in the center and crisped on top.
Cool for a few minutes and serve warm with dollops of fresh cream or sour cream