Green Chile Corn Pudding

Serves: 8-10

Ingredients

• 1 (15.25 oz) can whole kernel corn, drained
• 1 (14.75 oz) can creamed corn
• ½ cup butter, melted, plus additional for greasing pan
• 1 cup sour cream
• 2 eggs, beaten
• 4 oz Laura Lynn mild cheddar and Monterey Jack cheese cubes
• ½ cup poblano peppers, roasted, peeled, and chopped
• 1 (8.25 oz) box corn muffin mix
• ¼ cup white cheddar cheese, shredded

Directions

1. Preheat the oven to 375ºF. Grease a large cast-iron skillet with butter.
2. Add corn, melted butter, sour cream, and eggs to a mixing bowl. Stir to combine.
3. Fold in cheese cubes and chopped peppers, then stir in corn muffin mix.
4. Pour into the prepared pan and top with shredded cheese.
5. Bake for 30–35 minutes, until golden brown and set.
6. Let cool for about 10 minutes before serving.