Family-Style Creamy Bean Bake with Roasted Pepper Chicken and Golden Cornbread Topping

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a large baking dish about 23 x 33 cm (9 x 13 inches).

2. 2

   2. Heat the olive oil and butter in a large skillet over medium heat. Add the onion and celery and cook for 5 minutes until softened. Stir in the garlic and cook for 30 seconds more.

3. 3

   3. Add the all-purpose flour and stir for 1 minute to form a thick base. Gradually pour in the chicken broth and then the milk, whisking to avoid lumps. Cook for 3 to 4 minutes until creamy.

4. 4

   4. Add the dried thyme, sweet paprika, black pepper, and half of the salt. Stir in the shredded chicken, white beans, roasted red pepper, sweet corn, 70 g (about 3/4 cup) of the shredded cheddar, and the chopped chives. Cook for 2 minutes, taste, and adjust with the remaining salt if needed.

5. 5

   5. Transfer the mixture to the prepared baking dish and spread it evenly.

6. 6

   6. In a bowl, mix the yellow cornmeal, the all-purpose flour for the topping, the baking powder, and a pinch of salt. In another bowl, whisk the egg with the plain yogurt and the milk for the topping.

7. 7

   7. Combine the wet and dry topping ingredients and mix just until no dry patches remain. Do not overmix. Drop the batter by spoonfuls over the hot filling and gently smooth it without pressing too much.

8. 8

   8. Sprinkle the remaining 30 g of shredded cheddar cheese over the top.

9. 9

   9. Bake for 25 to 30 minutes at 200 °C / 400 °F, until the cornbread topping is golden and cooked through in the center and the filling is bubbling around the edges.

10. 10

    10. Let rest for 10 minutes before serving so the bake can set. Finish with extra chopped chives if desired and serve warm.