Chicken Chile Cornbread Casserole Printable Recipe

Chicken Chile Cornbread CasseroleChicken Chile Cornbread Casserole

Chicken Chile Cornbread Casserole
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Chicken Chile Cornbread Casserole
: Crisco
Ingredients
  • Crisco® Original No-Stick Cooking Spray
  • 2 cups chopped cooked chicken
  • 2 cups shredded Monterey Jack Cheese 8 oz.
  • 1 can Mexican-style corn 11 oz., undrained
  • 1 can cream-style corn 8 1/2 oz.
  • 1 can diced green chiles 4 oz., 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 Crisco® Pure Vegetable Oil
  • 1 large egg lightly beaten
Instructions
  1. 1. HEAT oven to 400°F. Lightly spray a 9-inch square baking dish with no-stick cooking spray.
  2. 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. 3. COMBINE remaining 1 cup cornmeal mix, milk, oil and egg until smooth. Pour over chicken mixture.
  4. 4. BAKE 35 to 40 minutes or until cornbread is golden brown