Publisher Photo
Publisher Photo
My family used to turn up their noses at casseroles, but then I put this on the table. Everyone enjoyed the slightly spicy filling...and even asked when I could make it again!
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.

Ingredients

  • 2 cups cubed cooked chicken
  • 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
  • 1 can (11 ounces) Mexican-style corn, drained
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 cup buttermilk baking mix
  • 3 egg, separated
  • 1 cup milk
  • 1/2 teaspoon salt

Directions

Combine chicken, cheese, corn and chilies; place in greased shallow 2-1/2-qt. baking dish. In a mixing bowl, beat baking mix, egg yolks, milk and salt until smooth. In another mixing bowl, beat egg whites until stiff peaks form; fold into yolk mixture. Pour over chicken mixture. Bake, uncovered, at 350° for 40-45 minutes or until browned and a knife inserted near the center comes out clean. Yield: 4-6 servings.
Originally published as Corny Bread Bake in Country Chicken Cookbook 1995, p73

Nutritional Facts

1 piece: 382 calories, 19g fat (9g saturated fat), 179mg cholesterol, 1054mg sodium, 25g carbohydrate (5g sugars, 2g fiber), 28g protein.

  • 2 cups cubed cooked chicken
  • 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
  • 1 can (11 ounces) Mexican-style corn, drained
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 cup buttermilk baking mix
  • 3 egg, separated
  • 1 cup milk
  • 1/2 teaspoon salt
  1. Combine chicken, cheese, corn and chilies; place in greased shallow 2-1/2-qt. baking dish. In a mixing bowl, beat baking mix, egg yolks, milk and salt until smooth. In another mixing bowl, beat egg whites until stiff peaks form; fold into yolk mixture. Pour over chicken mixture. Bake, uncovered, at 350° for 40-45 minutes or until browned and a knife inserted near the center comes out clean. Yield: 4-6 servings.
Originally published as Corny Bread Bake in Country Chicken Cookbook 1995, p73

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