CORN BREAD
1/2 cup Butter
1 medium Onion, finely chopped
1 Garlic clove, minced
15 1/4 oz Can Green Giant Whole Kernel Golden Sweet Corn, drained
15 oz Can Green Giant Cream Style Golden Sweet Corn
2 Eggs, beaten
1/4 tsp Salt
7 oz (or 8.5 oz) corn muffin mix
TOPPING
2 1/2 cup Cubed cooked chicken
2 tbsp Canned chopped mild chiles
4 oz Can Green Giant Mushroom Pieces & Steams, drained
1 1/2 cup Dairy sour cream
1/4 tsp Salt
1/4 tsp Pepper
2 cup Shredded Monterey Jack cheese
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Heat oven to 375 degrees. Grease 13 x 9" baking dish. Melt butter in small skillet over medium-high heat. Add onion and garlic; cook and stir 4 to 6 minutes or until tender, stirring occasionally. Set aside. In large bowl, combine corn, cream style corn, eggs and 1/4 t salt; mix well. Add corn muffin mix; mix well. Fold in cooked onion mixture. Pour into greased dish. In large bowl, combine all topping ingredients except cheese; mix well. Spoon over corn bread to within 1" of edges. Sprinkle with cheese. Bake for 35 to 40 minutes or until edges are golden brown.
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