Poblano Corn Pudding

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. 1. Preheat broiler.
2. 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. 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.