---CORN BREAD---
1/2 c  Butter
1 md 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 ts Salt
7 oz (or 8.5 oz) corn muffin
-mix

-TOPPING –
2 1/2 c Cubed cooked chicken
2 tb Canned chopped mild
-chiles
4 oz Can Green Giant Mushroom
-Pieces & Steams, drained
1 1/2 c Dairy sour cream
1/4 ts Salt
1/4 ts Pepper
2 c Shredded Monterey Jack
-cheese

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.