Erin’s Easy Eats

This is another slightly adapted Cooking Light recipe.  I really enoyed it, and although my husband was dubious upon seeing that can of creamed corn in a bowl, he came around when it came out of the oven.  It was easy, flavorful, and tasted like the corn pudding that you get at Chevy’s.

• 1 c. Mexican blend cheese, divided
• 1/3 c. milk
• 2 eggs (or 1/3 c. egg substitute)
• 1 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1 can creamed corn
• 1 (8 oz) box corn bread mix
• 2 c. cooked, shredded chicken
• 1 (4 oz.) can chopped chiles
• 1 (10 oz.) can enchilada sauce

Preheat oven to 400.  Combine 1/4 c. of cheese, milk, eggs, cumin, coriander, creamed corn, and bread mix in a small bow.  Spread into a 13×9 baking pan, and bake for 15 minutes.  Pierce liberally with a fork, and pour enchilada sauce over cornbread.  Top with chicken, and then cheese.  Continue baking another 15 minutes, and remove from oven.  Let stand at room temperature 5 minutes before eating.

Tags: bread, chicken, corn, mexican, recipes