[P]ersons are generally very liberal of their invectives against the clergy, and think they justly blame the conduct of’ that minister who does not take heed to and watch over the flock, of which the Holy Ghost has made him overseer: but may not every governor of a family, be in a lower degree liable to the same censure, who takes no thought for those souls that are committed to his charge? For every house is as it were a little parish, every governor a priest, every family a flock; and if any of them perish through the governor’s neglect, their blood will God require at their hands.

George Whitefield

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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