Cornbread:
1 cup yellow cornmeal
1 cup flour
1 Tbsp sugar
4 tsp baking powder
1 tsp salt
A pinch of ground allspice
A pinch of white pepper
1 large egg
1 cup milk
¼ cup vegetable shortening

Chicken:
1/3 cup corn or peanut oil
1 chicken, cut into serving pieces
1/2 tsp salt
2 onions, finely chopped
2 ears fresh corn
1 green bell pepper, seeded and finely chopped
2 tomatoes, peeled and seeded
2 sprigs of thyme
½ cup whipping cream
1 Tbsp fresh basil, chopped

To make the cornbread, sift the dry ingredients into a mixing bowl. Add the egg, milk, and shortening. Beat with a wooden spoon until smooth, about 1 minute. *

Grease a 9 inch oven proof skillet (or cake pan) and pour the cornbread batter in. Bake at 425F for 25 mins until golden brown on top. Remove from the oven and cut into wedges.

To cook chicken, heat 3 Tbsp oil in skillet, add the chicken pieces, and sauté until brown, turning often and seasoning with salt.

Heat the remaining oil in a heavy casserole dish, add the onion and 2 Tbsp water, and cook until softened but not browned.

Meanwhile, strip the corn from the cobs with a knife, cutting downwards from end to end and scraping any bits left behind. Add the corn to the casserole, then add the chopped peppers, tomatoes, thyme, and a little more seasoning. Bring to a boil, then reduce to a simme for 5 minutes. Add the cream, bring to a boil, and reduce a little of the liquid which the corn gives off.

Transfer the browned pieces of chicken to the casserole. Cook, uncovered, in a preheated oven at 375F until the chicken juices run clear when pricked with a fork, about 35 mins. Stir in the basil and return the casserole to the over for 5 more mins. Serve with cornbread on the side.

*Note: For moist interior and crips crust, you need a steamy atmosphere. Put a dish 2/3's filled with water on the floor of your oven before you being to cook the cornbread. This clever trick works well with many home=-baked breads.