Green Chile Corn Casserole
You’ll love this spiced-up version of classic cornbread pudding.
Serves 8 / Prep Time: 10 mins / Cook Time: 40 mins
- 3 eggs
- 1 jar Cookwell & Co. Two-Step Green Chile Stew Mix
- 2 11-ounce cans whole kernel corn,drained
- 1 14-ounce can creamed corn
- 1 teaspoon dried jalapeño granules
- 2 packages Jiffy Corn Muffin Mix
- Sour cream
Preheat oven to 375 degrees. Spray a 9- x 13-inch baking dish with non-stick spray; set aside.
Whisk the eggs in a large bowl until well beaten. Add the Texas Two-Step Green Chile Stew Mix, corn, creamed corn, and jalapeño granules. Stir until well blended.
Place the muffin mix in a separate large bowl. Slowly add the stew mixture while stirring and scraping the sides of bowl to keep ingredients well mixed. Be sure there is no unblended muffin mix.
Pour batter into prepared baking dish and bake in preheated oven for 35 to 40 minutes,or until set and light golden brown. Let stand for 10 minutes. Serve hot with a spoon.