You can prepare this in two 8 in. (23 cm) square baking pans, instead of the single rectangular dish, and freeze one. Just put the dish in the freezer (uncovered) until it’s solid, then wrap securely in foil. Thaw completely before baking.
1 tbsp vegetable oil
1 medium onion, chopped
1 garlic clove, squished
500 g skinless, boneless chicken breasts, cut into 1/2-in. cubes (about 4 breasts)
1 540-mL can black beans, drained and rinsed
2 tbsp Mexican chili powder
1/2 tsp dried oregano, crumbled
1/2 tsp ground cumin
1/2 tsp salt
1 796-mL can diced tomatoes
1 cup frozen corn niblets
2 cups shredded Monterey jack, or cheddar (or a mixture)
1 1/2 cups all-purpose flour
1 cup cornmeal
2 tbsp baking powder
1/2 tsp salt
1 1/3 cups milk
1/4 cup vegetable oil
In a large skillet, heat the vegetable oil over medium heat. Add the onion and garlic and cook, stirring, for 3 or 4 minutes or until onion is softened. Add the diced chicken and continue to cook, stirring occasionally, until the chicken is opaque – about 5 minutes. Dump in the black beans, chili powder, oregano, cumin and salt and cook for a minute or two. Add the tomatoes and the corn, bring to a boil and cook for about 10 minutes, until the sauce has thickened slightly. Remove from heat and stir in half of the cheese. Spoon mixture into a greased 9 x 13 in. (23 x 33 cm) baking dish. Sprinkle the remaining cheese on top.
Preheat the oven to 350°F (180°F). In a large bowl, stir together the flour, cornmeal, baking powder and salt. In a small bowl, whisk together the milk, egg and oil. Add the milk mixture to the flour mixture and stir just until combined. Spoon the batter over the chicken mixture in the baking dish. Bake for 40 to 45 minutes or until the topping is lightly browned and a toothpick inserted into the middle of the topping comes out fairly clean.