Prep Time: 15 min
Cook Time: 40 min
Makes: 6 servings
| • | Crisco® Original No-Stick Cooking Spray |
| • | 2 cups chopped cooked chicken |
| • | 2 cups (8 oz.) shredded Monterey Jack Cheese |
| • | 1 (11 oz.) can Mexican-style corn, undrained |
| • | 1 (8 1/2 oz.) can cream-style corn |
| • | 1 (4 oz.) can diced green chiles, undrained |
| • | 1 cup White Lily® Enriched Self-Rising Buttermilk White Cornmeal Mix, plus 2 tbsps., divided |
| • | 1 teaspoon chili powder |
| • | 1 teaspoon cumin |
| • | 1 tablespoon chopped cilantro |
| • | 1/2 teaspoon salt |
| • | 3/4 cup milk |
| • | 3 tablespoons Crisco® Pure Vegetable Oil |
| • | 1 large egg, lightly beaten |
| 1. | HEAT oven to 400°F. Lightly spray a 9-inch square baking dish with no-stick cooking spray. |
| 2. | COMBINE chicken, cheese, Mexican-style corn, cream-style corn, chiles, 2 tablespoons cornmeal mix, chili powder, cumin, cilantro and salt. Spoon into prepared dish. |
| 3. | COMBINE remaining 1 cup cornmeal mix, milk, oil and egg until smooth. Pour over chicken mixture. |
| 4. | BAKE 35 to 40 minutes or until cornbread is golden brown. |
Nutritional Information Per Serving:
Serving Size (1/6), Calories 390 (Calories from Fat 170), Total Fat 19g (Saturated Fat 7g, Trans Fat 0g), Cholesterol 100mg, Sodium 1180mg, Total Carbohydrate 25g (Dietary Fiber 3g, Sugars 4g), Protein 28g; Percent Daily Value*: Vitamin A 15%, Vitamin C 2%, Calcium 30%, Iron 25%.
*Percent Daily Values are based on a 2,000 calorie diet.