Preheat the oven to 350

Butter a 13x9 inch pan or 3 qt. casserole dish. Use 2 tbsp.
corn meal to flour the inside of the pan.

Heat olive oil in the bottom of a skillet over medium heat,
add in red peppers and sauté for about 10 minutes, or until softened.

Whisk together melted butter, milk, cream
corn, eggs baking soda and salt in a large bowl until well mixed.

Gradually add in cornmeal and stir until well incorporated.

Reserve 1 ½ cups of the corn meal mixture and set aside.

Pour the remaining corn meal batter into the
bottom of your prepared pan.

Sprinkle the shredded chicken evenly across the cornmeal layer. Layer
the shredded cheese evenly across the chicken.

Sprinkle cilantro and cooked red peppers across the cheese.
Lay jalapenos across the top using as many as you’d like to adjust the level of
spice.

Pour the remaining batter across the top. The toppings will
show through, spread it as evenly as possible.

Place in the oven for 45-50 minutes or until a toothpick
inserted into the center comes out clean.

Serve warm topped with salsa and sour cream if desired.