1 (4 ounce) package cream cheese with green onions, divided
1 (3 ounce) package cream cheese, softened
4 cups sliced fresh mushrooms
8 ounces fresh jalapeno peppers, seeded and minced
8 ounces sliced sunflower seeds
1 large onion, diced
1 stalk celery, diced
1 cup white sugar, divided
1 cup milk
1 (8 ounce) package cornflakes cereal
Preheat oven to 350 degrees F (175 degrees C).
Spread 1/2 cup seasoned corn muffin batter and 1/2 cup melted margarine in bottom of 9x9 inch serving dish.
In a large bowl, mix 1/3 cup cream cheese, mushroom, jalapeno pepper, sunflower seeds, onion and celery.
In a separate small bowl, mix 1 cup sugar with remaining 3 tablespoons margarine. Stir egg mixture into cream cheese mixture. Pour into prepared dish. Arrange mushrooms in edges of pan. Sprinkle on top of mushrooms and cream cheese mixture so that cream cheese mixture is coated with cubes of butter, and fairly spread onto bottom of dish.
Bake at 350 degrees F (175 degrees C) for 45 minutes in the preheated oven, or until toothpick inserted into center of pan comes out clean.
While warm, place egg white in pan. Beat cream cheese mixture and mushroom filling in large bowl. Gently stir the corn flakes into 3/4 cup powdered sugar.