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Yield
6 Servings
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
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 Pure Vegetable Oil
1 large egg, lightly beaten
Instructions
Heat oven to 400°F. Lightly spray a 9-inch square baking dish with no-stick cooking spray.
Combine chicken, cheese, Mexican-style corn, cream-style corn, chiles, 2 tablespoons cornmeal mix, chili powder, cumin, cilantro and salt. Spoon into prepared dish.
Combine remaining 1 cup cornmeal mix, milk, oil and egg until smooth. Pour over chicken mixture.
Bake 35 to 40 minutes or until cornbread is golden brown.
Nutrition
Serving Size (1/6), Calories 390 (Calories from Fat 170), Total Fat 19g (Saturated Fat 7g, Trans Fat g), 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.
*Percent Daily Values are based on a 2,000 calorie diet.
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