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1.
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Preheat oven to 400 degrees F and grease a 9 pie pan.
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Set aside.
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2.
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For the cornbread, in a medium-sized bowl, combine the cornbread mix, egg, butter, and milk.
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Then fold in the corn.
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Pour mixture into prepared pie pan and bake for 15 minutes or until top is just about set and golden brown.
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Remove from oven when its done and set aside.
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3.
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Meanwhile, for the topping, in a medium skillet over medium-high heat, add the olive oil and add the onion and red peppers.
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Cook until theyre soft and then add in the chicken and garlic and saute until fragrant.
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Season with salt, pepper, chili powder, cumin, and hot sauce.
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Cook for about 5 minutes then add in the tomato sauce, Worcestershire sauce, and brown sugar.
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Stir to combine and reduce the heat to low.
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Simmer the mixture until thickened, about 5-7 minutes.
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4.
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Cover the cornbread pie with the chicken mixture and sprinkle lots of cheese on top.
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Turn the broiler on high and put the pie back in the oven for about 3 minutes, or until the cheese has completely melted over top.
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5.
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Slice into wedges and serve.
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You can garnish with scallions or parsley.
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Adapted from Rachael Ray via Lauras Sweet Spot.
