Green Chile Corn Pudding
The perfect side dish to just about any meal, but especially great with grilled or pan-sauteed pork chops.
Serves 4-6 / Prep Time: 10 mins / Cook Time: 45 mins
- 3 eggs, beaten
- 1 jar Cookwell & Co. Two-Step Green Chile Stew Mix
- 2 tablespoons melted butter
- 1 11-ounce can whole kernel corn, drained
- 1 teaspoon dried jalapeño granules
- 1 package Jiffy corn muffin mix
Preheat oven to 375 degrees. Spray a 9- x 13-inch baking dish with non-stick spray; set aside.
In a bowl combine the beaten eggs, Two-Step Green Chile Stew Mix, melted butter, corn, and jalapeño granules. Stir until well blended; set aside.
Place the muffin mix in a second, larger bowl, and stir in the Two-Step Green Chile Stew mixture. Scrape down sides of bowl often with a rubber spatula to make sure that all of the muffin mix is incorporated into the liquid.
Pour the batter into prepared baking dish and bake in preheated oven for 45 minutes, or until golden brown on top and mixture springs back when lightly pressed in the center. The pudding should still be moist on the inside. Serve hot.