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Chicken Chile Cornbread Casserole

Prep Time: 15 min
 Cook Time: 40 min
 Makes: 6 servings

Ingredients:

• 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® Self-Rising Buttermilk 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

Instructions:

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.