Chicken Chile Cornbread Casserole
PREP TIME: 15 min
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COOK TIME: 40 min
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YIELD: 6 servings |
INGREDIENTS:
| Crisco® Original No-Stick Cooking Spray | 1 tsp. chili powder |
| 2 cups chopped cooked chicken | 1 tsp. cumin |
| 2 cups (8 oz.) shredded Monterey Jack Cheese | 1 tbsp. chopped cilantro |
| 1 (11 oz.) can Mexican-style corn undrained | 1/2 tsp. salt |
| 1 (8 1/2 oz.) can cream-style corn | 3/4 cup milk |
| 1 (4 oz.) can diced green chiles undrained | 3 tbsps. Crisco® Pure Vegetable Oil |
| 1 cup White Lily® Enriched Self-Rising Buttermilk White Cornmeal Mix plus 2 tbsps., divided | 1 large egg lightly beaten |
- 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
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PREPARATION DIRECTIONS:
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1.
HEAT oven to 400°F. Lightly spray a 9-inch square baking dish with no-stick cooking spray.
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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.
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3.
COMBINE remaining 1 cup cornmeal mix, milk, oil and egg until smooth. Pour over chicken mixture.
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4.
BAKE 35 to 40 minutes or until cornbread is golden brown.
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