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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