Chicken Souiza Cornbread Bake

• 1/2 cup margarine
• 1 onion, finely chopped
• 1 garlic clove, minced
• 1 (15 1/4 ounce) can whole kernel corn
• 1 (15 ounce) can cream-style corn
• 1/4 teaspoon salt
• 1/2 cup egg substitute
• 1 (8 1/2 ounce) package cornbread mix
• 2 1/3 cups chopped cooked chicken breasts
• 2 tablespoons canned green chili peppers, chopped
• 1 1/2 cups nonfat sour cream
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (8 ounce) package monterey jack cheese, shredded

1. Preheat oven to 375 degrees F (190 degrees C). Grease 9x13 inch baking dish.
2. Melt margarine in a small skillet over med-high heat. Saute 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.
3. In a large bowl, combine chicken, green chiles, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese.
4. Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.

margarine, onion, garlic, whole kernel corn, creamstyle, salt, egg substitute, cornbread mix, chicken breasts, green chili peppers, nonfat sour cream, salt, ground black pepper, cheese

Taken from www.food.com/recipe/chicken-souiza-cornbread-bake-145785 (may not work)