A lip-smacking meal perfect for even the pickiest of families, with lots of leftovers to boot! No buttermilk? In glass measuring cup, add 1 tbsp (15 mL) lemon juice, then fill to 1 cup (250 mL) with milk. Let stand until curdled, about 10 minutes. Courtesy of Alison Kent.
Chicken Chili Bake
In Dutch oven, heat oil over medium-high heat; cook onion and garlic, stirring, until softened, about 3 minutes. Add chicken, breaking up with spoon, until no longer pink, about 5 minutes. Stir in tomato paste, chili powder, salt and pepper; cook for 1 minute.
Stir in tomatoes, beans and broth; bring to boil. Reduce heat, cover and simmer, stirring occasionally, for 10 minutes. Scrape into 13- x 9-inch (3 L) glass baking dish.
Meanwhile, in bowl, whisk flour, cornmeal, baking powder and salt. In separate bowl, whisk egg with buttermilk and oil; pour over flour mixture. Add onions; stir just until combined. Spoon in 8 dollops evenly over chili.
Bake in preheated 400°F (200°C) oven until top is golden and dough is cooked underneath, about 30 minutes.
Sprinkle with cheese. Continue baking until cheese is bubbly and melted, about 5 minutes. Let stand for 5 minutes before serving.