Ingredients - makes about 6 servings
1/2 c. margarine
1/2 lg. onion, finely chopped
1 can whole kernel corn, drained - or frozen, thawed
1 can cream style corn
salt, pepper, garlic salt to taste
1 pkg. Jiffy cornbread mix
1/4 c. sugar
2 cooked chicken breasts, chopped
1 4oz can mushrooms
1 sm. can green chile peppers, chopped
4 oz sour cream
1 can cream of chicken soup
1 8oz pkg Monteray Jack cheese, shredded
Preheat oven to 375 degrees. Grease (spray) 9x13 baking dish.
Melt marg in a small skillet over med high heat. Saute chicken and onion. Set aside.
In lg. bowl, combine corn, cream style corn, eggs, sugar and seasonings. Stir in cornbread mix. Pour into dish.
Put chicken and onion mixture in bowl and add green chiles, mushrooms, sour cream, cream of chicken soup, and seasonings. Mix together.
Spoon over cornbread mixture to within 1 inch from edge.
Sprinkle top with cheese and bake for approx. 40 min or till edges are golden brown.