INGREDIENTS

* 1/2 cup margarine
* 1 onion, finely chopped
* 1 clove garlic, minced
* 1 (15.25 ounce) can whole kernel corn
* 1 (15 ounce) can cream-style corn
* 1/4 teaspoon salt
* 1/2 cup egg substitute
* 1 (8.5 ounce) package corn bread mix

* 2 1/3 cups chopped cooked chicken breast
* 2 tablespoons canned green chile peppers, chopped
* 1 (4 ounce) jar chopped mushrooms, drained
* 1 1/2 cups nonfat sour cream
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 (8 ounce) package Monterey Jack cheese, shredded

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Grease 9×13 inch baking dish.
2. Melt margarine in a small skillet over med-high heat. Saute onion and garlic until tender, 4 to 6 minutes; set aside. In a large bowl, combine corn, cream style corn, salt and eggs. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish.
3. In a large bowl, combine chicken, green chiles, mushrooms, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese.
4. Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.