Ingredients
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1/2 cup margarine
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1 onion, finely chopped
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1 (15 1/4 ounce) can whole kernel corn
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1 (15 ounce) can cream-style corn
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1/4 teaspoon salt
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1/2 cup egg substitute
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1 (8 1/2 ounce) package cornbread mix
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2 1/3 cups chopped cooked chicken breasts
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2 tablespoons canned green chili peppers, chopped
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1/4 teaspoon salt
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1 (8 ounce) package monterey jack cheese, shredded
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1 garlic clove, minced
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1/4 teaspoon ground black pepper
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1 1/2 cups nonfat sour cream
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease 9x13 inch baking dish.
- Melt margarine in a small skillet over med-high heat. Saute onion and garlic until tender, 4 to 6 minutes; set aside. In a large bowl, combine corn, cream style corn, salt and eggs. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish.
- In a large bowl, combine chicken, green chiles, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese.
- Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.