• 1 small onion, chopped 1 tbsp butter
• 1 ½ cup On The Border^® Salsa
• 1 can of corn, drained
• 1 ½ cup cooked chicken, shredded
• ¾ cups cornmeal
• 1 tbsp flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ tsp chili powder
• 1 egg beaten
• 1/3 cup milk
• 1 tbsp vegetable oil

Preheat oven to 425. Sauté onion in butter in large skillet over medium heat. Stir in salsa, corn and chicken and simmer for 10 minutes. Lightly grease large casserole dish and pour in chicken mixture. Combine cornmeal, flour, baking powder, salt and chili powder into large bowl. Add egg, milk and oil and mix well. Spread cornmeal mixture over top of chicken mixture. Bake 20 minutes or until crust is golden brown. Serves 6