Chicken Chile Cornbread Casserole

By chefebbie

Ingredients

• 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® Self-Rising Buttermilk 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

Preparation

Step 1

1.HEAT oven to 400°F. Lightly spray a 9-inch square baking dish with no-stick cooking spray.

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.

3.COMBINE remaining 1 cup cornmeal mix, milk, oil and egg until smooth. Pour over chicken mixture.

4.BAKE 35 to 40 minutes or until cornbread is golden brown.