White Chicken Chili & Corny Cornbread

1 medium onion, chopped
1 jalapeno pepper, seeded and chopped* (optional)
2 garlic cloves, minced
1 tablespoon vegetable oil
3 cups chicken broth
2 (15.5 ounce) cans great northern beans, rinsed and drained
(you can start with dry beans- just give yourself enough soaking time. I ended up using a pressure cooker to cook the beans through)
2 tablespoons minced fresh parsley
1 tablespoon lime juice
1 teaspoon ground cumin
1/4 cup cold water
2 cups shredded, cooked chicken

Directions
Cook chicken in crock pot (on low for 6 hours) with some chicken bouillon. In a large saucepan, cook onion, jalapeno if desired and garlic in oil until tender. Stir in broth, beans, parsley, lime juice and cumin; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Add shredded chicken. Heat through and serve with cornbread.


Cornbread
½ cups Cornmeal
1-½ cup Flour
⅔ cups Sugar
1 Tablespoon Baking Powder
½ teaspoons Salt
⅓ cups Oil
3 Tablespoons Butter, Melted
2 whole Eggs Beaten
1-¼ cup Milk
1 can whole kernel corn (Drained!)

Mix dry ingredients, make a well and add oil, butter, eggs, corn and milk into the center. Stir until just mixed. Bake in an 8″ square pan at 350 degrees for 35 minutes.