Poblano Corn Pudding

Poblano Corn Pudding

Poblano Corn Pudding
Poblano Corn Pudding

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    large poblano chiles (10 ounces)

  • Cooking spray

  • 1/2

    cup 1% low-fat milk $

  • 1/4

    cup yellow cornmeal

  • 1.1

    ounces all-purpose flour (about 1/4 cup)

  • 2

    tablespoons sugar

  • 2

    tablespoons butter, melted

  • 1

    teaspoon baking powder

  • 1/4

    teaspoon salt

  • 2

    large eggs, lightly beaten $

  • 1

    (8 1/4-ounce) can cream-style corn $

  • 2

    cups frozen whole-kernel corn

  • 4

    ounces reduced-fat cheddar cheese with jalapeño peppers, shredded (about 1 cup)

Directions

1. Preheat broiler. 2. Place poblano chiles on a foil-lined baking sheet. Broil 8 minutes or until blackened and charred, turning after 6 minutes. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Peel and discard skins. Discard seeds and stems. Chop chiles. 3. Coat an oval 3-quart electric slow cooker with cooking spray. Place milk and next 7 ingredients (through eggs) in slow cooker; stir with a whisk until blended. Stir in chiles, corn, and cheese. Cover and cook on LOW for 2 1/2 hours or until set. Remove lid. Cook on LOW for 15 minutes.

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