Evenly arrange chicken in a greased 13"x 9" inch baking pan. In a bowl, mix together soup, sour cream, pepper, and basil. Add frozen vegetables; spread over chicken in pan. Prepare cornbread according to package instructions. Spread batter evenly to cover vegetables. Sprinkle with cheese. Bake, uncovered at 425 degrees for 25 minutes, or until golden and bubbly. Let cool for 15 minutes.