Northcoast Home
Chicken Cornbread Bake
1/2 cup butter
1 onion, finely chopped
1 clove garlic, minced
1 can whole kernel mexi-corn (corn with bell peppers), undrained
1 can cream-style corn
1/4 teaspoon salt
2 eggs
1 (8.5 ounce) package corn bread mix
2-3 cups chopped cooked chicken breast
1 can diced green Chile peppers
2 cups sliced mushrooms, sautéed
1 1/2 cups sour cream
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (8 ounce) package Monterey Jack cheese, shredded
Preheat oven to 375 degrees. Grease 9x13 inch baking dish.
Melt butter in a small skillet over med-high heat. Sauté onion and garlic until tender;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 the small skillet you used for the onions, sauté the mushrooms. In a large bowl, combine chicken, green chilies, mushrooms, sour cream, cumin, salt and pepper. Spoon over corn mixture. Sprinkle top with cheese.
Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.
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{ Last Page } { Page 11 of 260 } { Next Page }Untitled Comment
03:51, Sunday, October 5, 2008 .. Posted by SchatziThat sounds like a yummy meal...we all love mexi-corn.
Have a great week.
Connie
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