Ingredients
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1/2 cup margarine or 1/2 cup butter
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1 garlic clove, minced
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1 (15 ounce) can whole kernel corn, drained
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1 (15 ounce) can cream-style corn
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2 eggs, beaten
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1/4 teaspoon salt
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1 (7 ounce) package cornbread mix
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2 1/2 cups cubed cooked chicken
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2 tablespoons canned chopped mild green chilies
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1 (4 ounce) can mushroom stems and pieces, drained
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1 1/2 cups sour cream
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1/4 teaspoon salt
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1 medium onion, finely chopped
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Instructions
- Preheat oven to 375.
- Grease a 9 x 13-inch 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 constantly.
- Set aside.
- In a large bowl, combine corn, cream style corn, eggs and 1/4 teaspoon salt.
- Mix well.
- Add corn muffin mix-mix well.
- Fold in cooked onion mixture.
- Pour into greased dish.
- In a large bowl, combine all topping ingredients, except cheese, mix well.
- Spoon over corn bread to within 1 inch of edges.
- Sprinkle with cheese.
- Bake at 375 for 35 to 40 minutes or until edges are golden brown.