BRUNSWICK^® TUNA CHILI CORNBREAD

Ingredients

• 1 can BRUNSWICK^® TUNA VEGETABLES with JALAPEÑO
• 1 can BRUNSWICK^® TUNA with SWEET CORN
• 2 tbsp. butter
• ½ cup onion, finely chopped
• 3 cloves garlic, finely chopped
• 3 tomatoes, diced
• 1/3 cup parsley, chopped
• 1 can red beans 15oz, drained
• 1 ½ tbsp. herb seasoning
• 1 tbsp. chili powder (cayenne)
• 1 tsp. paprika
• Salt and black pepper to taste
• Cornbread Topping:
• 1 can BRUNSWICK^® TUNA with SWEET CORN
• 1 cup All-purpose flour
• 1 cup cornmeal
• 1 ½ tbsp. sugar
• 2 tsp. baking powder
• ½ tsp. salt
• 1 egg
• 1 1/3 cup milk
• 4 tbsp. butter, melted
• ¾ cup cheese, grated

Directions

1. 1Preheat oven to 375°F. Melt butter and sauté onions and garlic until golden brown.
2. 2Add tomatoes and parsley. Cook until tomatoes are soft. Add red beans.
3. 3Add herb seasoning, chili powder, paprika, BRUNSWICK^® TUNA VEGETABLES with JALEPEÑO, BRUNSWICK^® TUNA with SWEET CORN, and salt and black pepper to taste. Set aside.
4. 4For cornbread topping, combine flour, cornmeal, sugar, baking powder and salt. Add egg, milk and melted butter, and ½ cup cheese. Add BRUNSWICK^® TUNA with SWEET CORN and mix well.
5. 5To a greased 9 x 9 inch baking pan, add the first mixture and cover with the cornbread topping mix.
6. 6Sprinkle remaining ¼ cup cheese on top, bake for 25 minutes until golden brown.