Poblano Corn Pudding

Oxmoor House
Guaranteed to heat up any meal, this corn pudding is a tasty menu item for a Mexican-themed buffet.

Yield:

8 servings (serving size: 1/2 cup)

Recipe from

Nutritional 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

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)

Preparation

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.

Note:

Cooking Light Slow Cooker Tonight

September 2012