Chicken Suiza Cornbread Bake

"A wonderful Mexican inspired casserole. I got this one from my aunt. She's been making this for years, and it's one of my uncles favorites, and he usually doesn't like Mexican cuisine!"
photo by bren4mail photo by bren4mail
photo by bren4mail
Ready In:




  • Preheat oven to 375.
  • Grease a 9 x 13-inch 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 constantly.
  • Set aside.
  • In a large bowl, combine corn, cream style corn, eggs and 1/4 teaspoon salt.
  • Mix well.
  • Add corn muffin mix-mix well.
  • Fold in cooked onion mixture.
  • Pour into greased dish.
  • In a large bowl, combine all topping ingredients, except cheese, mix well.
  • Spoon over corn bread to within 1 inch of edges.
  • Sprinkle with cheese.
  • Bake at 375 for 35 to 40 minutes or until edges are golden brown.

Questions & Replies

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  1. This was wonderful!Even my picky husband liked it.It was very easy to prepare after a long day at work.I had to substitute grated cheddar for the monterey jack.I served a simple green salad with this casserole.It was perfect!!!
  2. Wow!! Saw this recipe yesterday and couldn't wait to get home from work to prepare it. It is amazing how the sweetness from the cornbread and the sourness of the sour cream work so well together. This recipe is definitely a KEEPER!!! Darlene Ross
  3. I first got this recipe off the Pillsbury website, but lost it and couldn't find the recipe on Pillsbury again. Thank heavens for Recipezaar! This is one of my husband's favorite chicken dishes.
  4. I'm new to recipezaar, and this was the first recipe I tried. I loved the smell of the garlic and onion cooking. I added half a can of cream of chicken soup and a whole 4-ounce can of green chili to the topping, but left out the mushrooms because we don't like them. It tasted like a cross between chicken enchilladas and green corn tamales. There are only four of us, but there was only one serving left (which my son micrwaved the next day and wished there had been two servings left). It was so good that I made it again the next week. My friend was there while I was making it and copied the recipe. She made it the following night and her family of five ate it all. After dinner she found her husband in the kitchen scraping out and eating the crumbs from the baking dish. When caught he said, "Next time double the recipe." I'll mke this often.
  5. Great flavor! This makes into a pretty golden dish. I used 1 cup of sour cream and a box of Jiffy Corn Muffin mix, because that is what I had on hand. I use a GE Contact Grill for chicken and burgers. Ready in 7 mins. or less. Thanks for your post! Peggy


  1. I add in a whole can of diced green chills instead of 2 tbls
  2. Great recipe, I used non sweet conrbread mix and thought it was great. Next time I'll use the whole can of chopped green chiles and may throw in some chopped jalapenos. I used a mexican blend of cheeses which had monterey jack in it. I didn't have mushrooms so I threw in chopped black olives instead. It was easy to make and if you use less butter and fat free sour cream I don't think you would be able to tell the difference. I don't think the recipe would be enough for 12 servings, it's too good and everyone will want seconds.


What can I say about myself that hasn't already been mentioned in the police reports? Just kidding! I'm a single guy who loves to cook! Good thing, or I'd starve or go broke eating out! I love to read, horror and mysteries are my favorite. Love music, (except rap) and I'm a huge Green Bay Packer Fan!
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