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Green Chile Cornbread Pudding

Nothing goes better with pork chops or a nice pork roast than cornbread pudding, and Cookwell’s version is loaded with flavor and has a soft, airy texture!

Serves 4-6 / Prep Time: 20 mins / Cook Time: 45 mins


  • 2 foil packages Pioneer Cornbread Mix
  • 1/4 cup shredded cheese of your choice
  • 1 cup whole kernel corn
  • 1/2 jar Cookwell & Co. Two-Step Green Chile Stew Mix
  • 2 whole eggs, well beaten
  • 1/4 pound (1 stick) butter, melted
  • Salt to taste
  • 3 egg whites



Preheat oven to 350 degrees. Spray a 4-quart soufflé dish or round casserole with non-stick spray; set aside.

Combine the cornbread mix, cheese, and corn in a large bowl; set aside. In a separate bowl stir together the Texas Two-Step Green Chile Stew Mix, beaten eggs, and melted butter, blending well. Season to taste with salt. Stir into the dry mixture, mixing thoroughly.

In grease-free bowl of electric mixer beat the egg whites until stiff peaks form. Gently but thoroughly fold the whites into the cornbread mixture. Turn out into prepared dish and bake in bottom third of preheated oven for about 45 minutes, or until puffed and set in the center. A knife inserted in center should come out clean.

Serve hot.

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