Ingredients
CORN BREAD
1/2 cup butter
1 medium onion, finely chopped
1 garlic clove, minced
15 1/4 oz can green giant whole kernel golden, sweet corn, draine
15 oz can green giant cream style golden, sweet corn
2 eggs, beaten
1/4 tsp salt
7 oz (or 8.5 oz) corn muffin mix
TOPPING
2 1/2 cup cubed cooked chicken
2 tbsp canned chopped mild chiles
4 oz can green giant mushroom pieces & s, teams, drained
1 1/2 cup dairy sour cream
1/4 tsp salt
1/4 tsp pepper
2 cup shredded monterey jack cheese
Directions
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.
Servings: 12 servings
Chicken Suiza Corn Bread Bake Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chicken; Corn; Poultry
The History of Recipes
We can follow the history of meal recipes back into antiquity, certainly as far as ancient Egypt, and maybe further still. In practice though, generally, these old recipes were just basic hieroglyphic instructions for food preparation.
Later on, in The time of the romans around 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes enjoyed by the Romans. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvre, main course and dessert, something we still use today. Additionally, he recounts how the Roman cooks used a good variety of aromatic flavors, including some familiar names such as basil, rue and asafoetida. For the decades that followed, the upper classes strove to serve up the most exotic meals, and as a result chefs and their recipes were at a premium. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collecting, trying out, and writing down the recipes that were being prepared for the better households. The arrival of television gave us TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, permitting us all to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Chicken Suiza Corn Bread Bake recipe.
