Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

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

Recipe by Oxmoor House September 2012

Gallery

Oxmoor House

Recipe Summary

Yield:
8 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

  • 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.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

183 calories; calories from fat 0%; fat 5.8g; saturated fat 2.9g; mono fat 1.6g; poly fat 0.5g; protein 9.1g; carbohydrates 26.5g; fiber 1.7g; cholesterol 65mg; iron 1.1mg; sodium 353mg; calcium 185mg.
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