Easy White Chicken Chili and homemade cornbread

I can't remember how many years ago my dad first started making white chicken chili but I do know it has been a tasty family "tradition" of sorts since then. It all started when my dad came across the recipe in our Kalamazoo Gazette. Since then my dad has committed the recipe (more or less) to his memory and though we aren't sure exactly where that newsclipping ended up, it's still some pretty tasty chili. Tonight was my first night making it by myself (I had always watched by dad make this but for some reason or another never helped out enough to know how to make it myself without multiple calls with clarifying questions that I made today.) and it turned out fairly well if I may say so. Along with the chili, I made corn bread (homemade, not jiffy) from the recipe one the back of the corn meal canister plus a few extra ingredients. That recipe can be found below as well.

White Chicken Chili

Ingredients

• 1 - 1 1/2 lbs boneless, skinless chicken breast, cubbed
• salt
• pepper
  
• 2-3 jalapeno peppers (depending on taste)
• 45 oz Great White Northern Beans
• 1 sm can of Chicken broth
• 1 Tbsp Thyme (more or less depending on taste)

Procedure

1. Brown chicken in a pot with olive oil, season to taste with salt and pepper. Once browned, add chopped (and seeded) jalapeno peppers to the chicken and cook until peppers release their aroma/flavors and are slightly "roasted
2. Add beans (including liquid), thyme, and broth. Stir together making sure to scrape any "fond" that is left on the bottom of the pan from the chicken.
3. Let simmer for approximately 40 mins. and then enjoy! (Feel free to add extra jalapenos to your bowl after serving. It gives it a bit more spice and crunch)

Easy Corn Bread
adapted from Quaker Yellow Corn Meal canister

Ingrediants
1 1/4 cup all-purpose flour
3/4 cup Corn Meal
1/3 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup skim milk
1/4 vegetable oil
2 egg whites or 1 egg, beaten
1/2 cup corn

Directions

1. Heat oven to 400 degrees. Grease 8 or 9 inch pan.
   
2. Combine dry ingredients.
3. Stir in milk, oil, and egg, mixing just until dry ingredients are moistened. Fold in corn.
   
4. Pour batter into prepared pan. Bake 20-25 mins or until light golden brown and wooden pick inserted in center comes out clean. Serve warm.