Chicken Suiza Cornbread Bake

Ingredients

• Cornbread Crust:
• 1/2 cup butter
• 1 onion, finely chopped
• 1 clove garlic, minced
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (15 ounce) can cream-style corn, drained
• 1/4 teaspoon salt
• 1/2 cup egg substitute
• 1 (8.5 ounce) package corn bread mix
• Chicken Topping:
• 2 1/3 cups chopped cooked chicken breast
• 2 tablespoons canned green chile peppers, chopped
• 4 ounces sliced fresh mushrooms
• 1 1/2 cups reduced-fat sour cream
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper, or to taste
• 1 (8 ounce) package Monterey Jack cheese, shredded

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.

Melt butter in a small skillet over medium heat. Add onion and garlic; cook and stir until tender, 4 to 6 minutes (see Cook's Note). Remove from heat and set aside. In a large bowl, combine corn, cream-style corn, salt, and egg substitute. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish.

In a large bowl, combine chicken, green chiles, mushrooms, 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.