Ingredients:
1/2 cup margarine or 1/2 cup butter
1 medium onions, finely chopped
1 garlic cloves, minced
1 (15 ounce) cans whole kernel corn, drained
1 (15 ounce) cans cream-style corn
2 eggs, beaten
1/4 teaspoon salt
1 (7 ounce) packages cornbread mix
2 1/2 cups cubed cooked chicken
2 tablespoons canned chopped mild green chilies
1 (4 ounce) cans mushroom stems and pieces, drained
1 1/2 cups sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups shredded monterey jack cheese
Directions:
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.
Servings: 12
Time preparation: 20 min.
Time total: 60 min.