| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Chicken | 12 | Servings | |
INGREDIENTS
| 1/2 | c | Butter |
| 1 | md | Onion, finely chopped |
| 1 | Garlic clove, minced | |
| 15 1/4 | oz | Can Green Giant Whole Kernel Golden Sweet Corn, drained |
| 15 | oz | Can Green Giant Cream Style Golden Sweet Corn |
| 2 | Eggs, beaten | |
| 1/4 | ts | Salt |
| 7 | oz | (or 8.5 oz) corn muffin mix |
| 2 1/2 | c | Cubed cooked chicken |
| 2 | tb | Canned chopped mild chiles |
| 4 | oz | Can Green Giant Mushroom Pieces & Steams, drained |
| 1 1/2 | c | Dairy sour cream |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | c | Shredded Monterey Jack cheese |
INSTRUCTIONS
CORN BREAD TOPPING Heat oven to 375 degrees. Grease 13 x 9" baking dish. Melt butter in small skillet over medium-high heat. Add onion and garlic; cook and stir 4 to 6 minutes or until tender, stirring occasionally. Set aside. In large bowl, combine corn, cream style corn, eggs and 1/4 t salt; mix well. Add corn muffin mix; mix well. Fold in cooked onion mixture. Pour into greased dish. In large bowl, combine all topping ingredients except cheese; mix well. Spoon over corn bread to within 1" of edges. Sprinkle with cheese. Bake for 35 to 40 minutes or until edges are golden brown.
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