1¼ cups onions
chopped

2 T Smart Balance Light

1 (14.5 oz) can cream-style corn

1¼ cups chicken breast
cooked and diced

1 egg

1 T fat-free milk

¼ teaspoon cumin

¼ teaspoon chili powder

1 (8.5 oz) box Jiffy’s Corn Muff in Mix

½ cup salsa

½ cup fat-f ree sour cream

¼ cup Light Mexican Blend Cheese or light cheddar cheese

1.Preheat oven to 425 degrees. Coat a 9 x 9” baking pan with cooking spray.

2.In a microwave safe bowl, add onions and butter. Cook in microwave on high for about 7 minutes until

1.soft. Set aside.

2.In a large bowl, mix together the cream-style corn, chicken, egg, milk, chili powder and cumin. Blend well. Stir in cornbread mix and only stir until blended. The batter will be a bit bumpy. Spread cornbread batter into prepared pan.

3.Spoon cooked onions and liquid lef t in the bowl evenly over the top.

4.Using a rubber spatula, carefully spread the salsa evenly over the onions. It won’t completely cover the onions. Using the same rubber spatula, carefully spread sour cream evenly over the salsa. It also won’t completely cover the entire casserole.

5.Sprinkle the cheese evenly over the top of the sour cream.

6.Bake f or 45 minutes so the entire casserole will be cooked through. It will look very golden brown.

7.Let stand for 10 minutes before cutting into 6 slices.