Poblano Corn Pudding

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 Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 183
  • Calories from fat: 0.0%
  • Fat: 5.8g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 9.1g
  • Carbohydrate: 26.5g
  • Fiber: 1.7g
  • Cholesterol: 65mg
  • Iron: 1.1mg
  • Sodium: 353mg
  • Calcium: 185mg

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.
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