Savory Rotisserie Chicken and Cornbread Skillet Bake with Honey Butter Drizzle

Preheat your oven to 400°F. In a large oven-safe skillet, melt 2 tablespoons of butter over medium heat.

Add 1 cup of diced onion and 1 cup of diced bell pepper to the skillet, sautéing until softened, about 5 minutes.

Stir in 2 cups of shredded rotisserie chicken, 1 can of drained black beans, and 1 cup of frozen corn, mixing well to combine.

Season the mixture with 1 teaspoon of chili powder, 1 teaspoon of cumin, and salt and pepper to taste.

In a separate bowl, prepare the cornbread batter by mixing 1 cup of cornmeal, 1 cup of buttermilk, 1 large egg, and 1/4 cup of melted butter until smooth.

Pour the cornbread batter over the chicken mixture in the skillet, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted comes out clean.

While the bake is cooking, prepare the honey butter by mixing 1/4 cup of softened butter with 1/4 cup of honey until well combined.

Once the skillet bake is done, drizzle the honey butter over the top and let it sit for 5 minutes before serving.

Garnish with fresh cilantro or green onions if desired, and enjoy your delicious, budget-friendly meal!