Step 1: Preheat your oven to 375°F (190°C) for even cooking.
Step 2: In a skillet over medium heat, add olive oil. Once hot, sauté red onion and garlic for 2-3 minutes until fragrant.
Step 3: Add diced red pepper to the skillet and cook for an additional 2 minutes.
Step 4: In a large mixing bowl, combine shredded chicken, sautéed vegetables, black beans, frozen corn, and salsa or enchilada sauce. Stir until evenly mixed.
Step 5: In another bowl, mix cornmeal, whole-wheat flour, coconut sugar, baking powder, and salt. In a separate bowl, beat the egg and add it to the dry mixture with 1 cup of water. Mix until just combined.
Step 6: Spread the chicken mixture in a greased 9x13 inch baking dish, pour the batter over it, and sprinkle sharp cheddar cheese on top.
Step 7: Bake for 30-35 minutes until golden brown and a toothpick comes out clean.
Step 8: Let it cool for a few minutes, garnish with cilantro or scallions, serve warm, and enjoy!
