1/2 cup margarine
1 onion -- finely chopped
1 clove garlic -- minced
1 can whole kernel corn -- (15 1/4 ounce)
1 can cream-style corn -- (15 ounce)
1/4 teaspoon salt
1/2 cup egg substitute
1 package corn bread mix -- (8 1/2 ounce)
2-1/3 cups chopped cooked chicken breast
2 tablespoons canned green chile peppers -- chopped
1 jar chopped mushrooms -- (4 ounce)
1-1/2 cups nonfat sour cream
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 ounce Monterey Jack cheese -- shredded
Directions: Preheat oven to 375 degrees. Grease 9x13 inch baking
dish. Melt margarine in a small skillet over med-high heat.
Sauté onion and garlic until tender, 4 to 6 minutes; set aside.
In a large bowl, combine corn, cream style corn, salt and eggs.
Beat in muffin mix. Fold in cooked onion mixture. Pour into
prepared baking dish. In a large bowl, combine chicken, green
chiles, mushrooms (drained), 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. Makes 12 servings.
