Green Chile Corn Pudding
Ingredients:
cooking spray or oil for greasing
1 (15-ounce) can sweet corn, drained
1 (14.75-ounce) can creamed corn
1 cup sour cream
½ cup unsalted butter, melted
2 large eggs
1 jalapeno pepper, diced
1/2 cup Chopped Hatch Green Chile
1 (8.5-ounce) box Jiffy corn muffin mix
1 ½ cups shredded cheddar cheese
Directions:
Preheat the oven to 400°F. Grease a 9×13-inch baking dish with cooking spray.
Whisk together the corn, creamed corn, sour cream, butter, eggs, jalapeno pepper, and green chile.
Add the corn muffin mix and cheese and whisk until well combined.
Pour the batter into the prepared baking dish and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool for 5 minutes before serving.
Click here for Frozen Chopped Hatch Green Chile
cooking spray or oil for greasing
1 (15-ounce) can sweet corn, drained
1 (14.75-ounce) can creamed corn
1 cup sour cream
½ cup unsalted butter, melted
2 large eggs
1 jalapeno pepper, diced
1/2 cup Chopped Hatch Green Chile
1 (8.5-ounce) box Jiffy corn muffin mix
1 ½ cups shredded cheddar cheese
Directions:
Preheat the oven to 400°F. Grease a 9×13-inch baking dish with cooking spray.
Whisk together the corn, creamed corn, sour cream, butter, eggs, jalapeno pepper, and green chile.
Add the corn muffin mix and cheese and whisk until well combined.
Pour the batter into the prepared baking dish and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool for 5 minutes before serving.
Click here for Frozen Chopped Hatch Green Chile
