1 jar Texas Two-Step Tomatillo & Green Chile Stew Mix
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, 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
No Nutritional Information Available
Be the first to rate this recipe.
Have you tried this dish? Let others know what you think!