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.

How to Make It

Step 1

Preheat broiler.

Step 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.

Step 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.

Cooking Light Slow Cooker Tonight

Ratings & Reviews

silverback97701's Review

lucky13mommy
June 23, 2013
Loved it! The pepers add a nice flavor. Great side dish. It is very much like corn bread, but more moist and flavorful Very good it will become a regular side on Mexican nights.

lucky13mommy's Review

txisheaven
November 20, 2013
So delicious!!! I just baked it in the oven until it looked done, and of course used 8 poblanos because I love them and 4 is just not enough for me. So good!!!!

txisheaven's Review

Beckster987
November 20, 2012
N/A