Melanie Dickerson's Chicken Chili Cornbread Casserole

4 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese
1 (11 oz.) can Mexican-style corn, drained
1 (8 ½ oz.) can cream-style corn
1 (4 oz.) can diced green chilies, undrained

2 Tbsp. Three Rivers Self-Rising White Cornmeal Mix (You can use a different brand, but it has to be a kind that doesn’t call for extra flour when you use it to make cornbread)

1 tsp. chili powder
1 tsp. cumin
1 Tbsp. chopped cilantro (optional)
½ tsp. salt
1 cup Three Rivers Self-Rising White Cornmeal Mix
¾ cup milk
3 Tbsp. vegetable oil
1 large egg, lightly beaten

Heat oven to 400 degrees F. Lightly spray a 9-inch square baking dish with no-stick cooking spray.
Combine chicken, cheese, Mexican-style corn, cream-style corn, chilies, 2 Tbsp. cornmeal mix, chili powder, cumin, cilantro and salt.
Spoon into prepared dish.
Combine 1 cup cornmeal mix, milk, oil, and egg until smooth. Pour over the chicken mixture. Bake for 35-40 minutes or until golden brown.

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