Chicken Suiza Cornbread Bake

• Corn Bread
• 1/2 cup margarine or 1/2 cup butter
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can cream-style corn
• 2 eggs, beaten
• 1/4 teaspoon salt
• 1 (7 ounce) package cornbread mix
• Topping
• 2 1/2 cups cubed cooked chicken
• 2 tablespoons canned chopped mild green chilies
• 1 (4 ounce) can mushroom stems and pieces, drained
• 1 1/2 cups sour cream
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups shredded monterey jack cheese

1. Preheat oven to 375.
2. Grease a 9 x 13-inch baking dish.
3. Melt butter in small skillet over medium-high heat.
4. Add onion and garlic; cook and stir 4 to 6 minutes or until tender, stirring constantly.
5. Set aside.
6. In a large bowl, combine corn, cream style corn, eggs and 1/4 teaspoon salt.
7. Mix well.
8. Add corn muffin mix-mix well.
9. Fold in cooked onion mixture.
10. Pour into greased dish.
11. In a large bowl, combine all topping ingredients, except cheese, mix well.
12. Spoon over corn bread to within 1 inch of edges.
13. Sprinkle with cheese.
14. Bake at 375 for 35 to 40 minutes or until edges are golden brown.

bread, margarine, onion, garlic, whole kernel corn, creamstyle, eggs, salt, cornbread mix, topping, chicken, green chilies, mushroom stems, sour cream, salt, pepper, shredded monterey jack cheese

Taken from www.food.com/recipe/chicken-suiza-cornbread-bake-40673 (may not work)