Adapted from Or Whatever You Do
In a tall sided pot, heat oil and brown chicken on both sides.
To the pot add the canned tomatoes, spices, and salsa. Add enough water until chicken is covered then simmer for about 30 minutes.
Preheat the oven to 175°C and grease a 9" round pan OR a medium sized rectangle pan.
Make the cornbread base: In a bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
Add to the oil, milk and egg until combined.
Press this mixture in to the greased pan and cook about 20 minutes, or until set.
When the chicken is finished, shred the chicken and add back to the sauce, then place that mixture over the cornbread base and spread it evenly.
Top with shredded cheese, and bake again until the cheese is melted through, about 20-30 minutes.