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Green Chile Corn Pudding
Prep Time:
10 minutes
Cook Time:
40 minutes
Makes:
8 servings
Ingredients

1 jar Texas Two-Step Tomatillo & Green Chile Stew Mix

3 eggs

2 Tablespoons butter, melted

1 can sweet corn kernels, drained

1/2 to 1 teaspoon (as desired) Adams Reserve Jalapeño Granules

1 package Jiffy Corn Muffin Mix

Directions


Heat oven to 375F. Coat a 9 x 13-inch baking dish with non-stick spr
ay.
Whisk eggs together in a large mixing bowl. Add stew mix, melted butt
er, corn kernels, and jalapeno granules. Stir until blended.
Place muffin mix in a separate large mixing bowl. Slowly add the stew
mixture, while stirring and scraping sides of bowl to keep muffin mix
from sticking.
Pour batter into baking dish. Bake 35 to 40 minutes, or until set and
light golden on top. Let stand 10 minutes; serve with a spoon

Nutritional Information


No Nutritional Information Available


Source


Cooking Connection