« Back to Chicken Chile Cornbread Casserole White Lily  Chicken
Chile Cornbread Casserole   15 min   40 min   6 servings
Crisco® Original No-Stick Cooking Spray 1 tsp. chili powder 2
cups chopped cooked chicken 1 tsp. cumin 2 cups (8 oz.) shredded
Monterey Jack Cheese 1 tbsp. chopped cilantro 1 (11 oz.) can
Mexican-style corn undrained1/2 tsp. salt 1 (8 1/2 oz.) can
cream-style corn 3/4 cup milk 1 (4 oz.) can diced green chiles
undrained3 tbsps. Crisco® Pure Vegetable Oil 1 cup White Lily®
Enriched Self-Rising Buttermilk White Cornmeal Mix plus 2
tbsps., divided1 large egg lightly beaten     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