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Poblano Corn Pudding

Oxmoor House

Yield 8 servings (serving size: 1/2 cup)
Guaranteed to heat up any meal, this corn pudding is a tasty menu item for a Mexican-themed buffet.

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)

Nutrition Information

  • calories 183
  • caloriesfromfat 0.0 %
  • fat 5.8 g
  • satfat 2.9 g
  • monofat 1.6 g
  • polyfat 0.5 g
  • protein 9.1 g
  • carbohydrate 26.5 g
  • fiber 1.7 g
  • cholesterol 65 mg
  • iron 1.1 mg
  • sodium 353 mg
  • calcium 185 mg

How to Make It

  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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