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Corny Bread Bake

By: Janice France  
"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!"

Rating: This weblink has been rated 1 time with an average star rating of 2.0 Read Reviews (1)

Rate/Review | 31 people have saved this

Prep Time:
20 Min
Cook Time:
40 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

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

Directions

  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 degrees F for 40-45 minutes or until browned and a knife inserted near the center comes out clean.
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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 19, 2006 by Key 
This recipe did not turn out as expected. It was good but it had nothing to wow me with. MORE

 
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