Step 1

Preheat oven to 400º F.

Step 2

Prepare cornbread by whisking together cornbread mix, eggs and milk in a large bowl. Once combined, fold in creamed corn and cheddar cheese, if using. Cover and set aside until ready to use.

Step 3

In a medium bowl, whisk together salsa verde, cumin, chili powder and cayenne pepper, and set aside.

Step 4

Heat 2 tablespoons oil in a large, oven-safe pan or skillet over medium-high heat and add cubed chicken.

Step 5

Season generously with salt and pepper and brown on all sides. Remove from pan and set aside.

Step 6

Add remaining 2 tablespoons olive oil to the pan and add bell peppers and red onion and sauté until softened. Season with salt and pepper.

Step 7

Add garlic and cook for another 1-2 minutes, then return chicken to skillet and pour salsa verde mixture over everything. Reduce heat to low and cook for another 5-7 minutes.

Step 8

Remove skillet from heat and pour cornbread batter on top, smoothing into an even layer.

Step 9

Place in oven and bake for 20-25 minutes, or until cooked through.

Step 10

Transfer to serving bowls and serve hot.