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

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


Heat oven to 375F. Coat a 9 x 13-inch baking dish with non-stick spray.
Whisk eggs together in a large mixing bowl. Add stew mix, melted butter, corn kernels, an
d jalapeno granules. Stir until blended.
Place muffin mix in a separate large mixing bowl. Slowly add the stew mixture, while stir
ring 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


Cooking Connection