Corn Bread:
1/2 cup margarine
1/2 small onion, chopped
1 clove garlic, minced
15-ounce can cream style corn
15-ounce can whole kernel corn, drained
2 eggs, well beaten
1/4 tsp. salt
1/4 tsp. pepper
8 1/2-ounce pkg. corn muffin mix

Topping:
18 ounces cooked chicken, cubed
2 tbsp. chopped, mild green chilies
1 cup light sour cream
8 ounces shredded Monterey Jack or mozzarella cheese

Heat oven to 375 degrees. Grease a 13 x 9 x 2 inch baking dish. Melt margarine in a small skillet over medium-high heat. Add onion and garlic; cook and stir 4 to 6 minutes or until tender. Stir occasionally, set aside. In a large bowl, combine corn, cream style and whole kernel, eggs, salt and pepper; mix well. Add corn muffin mix and mix well. Fold in cooked onion mixture. Pour into greased dish. Sprinkle cubed chicken on top. (Chicken should be boiled, deboned, and cubed in advance). In a large bowl, combine chilies and sour cream; mix well. Spoon over corn bread to within 1 inch of edges. Sprinkle with cheese. Bake at 375 degrees for 35 to 40 minutes or until edges are golden brown.
Yield: 12 servings.