Poblano Corn Pudding

By á-43407

5 points = 1/2 cup

Ingredients

• 4 large poblano chilies (10 oz.)
• Cooking spray
• 1/2 cup milk
• 1/4 cup yellow cornmeal
• 1.1 oz. all purpose flour (about 1/4 cup)
• 2 T sugar
• 2 T butter, melted
• 1 t baking powder
• 1/4 t salt
• 2 large eggs, lightly beaten
• 1 (8 1/4 oz.) can cream style corn
• 2 cups frozen whole kernel corn
• 4 oz. reduced fat cheddar cheese with jalapeno peppers, shredded (about 1 cup)

Preparation

Step 1

Preheat broiler.

Place poblano chilies 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 chilies.

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 chilies, corn and cheese. Cover and cook on LOW for 2.5 hours or until set. Remove lid. Cook on LOW for 15 minutes.