Poblano Corn Pudding

Name: Poblano Corn Pudding
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 2 Tbsps butter, melted; 234 grams cream-style corn; 473 milliliters frozen whole-kernel corn; 2 larges eggs, lightly beaten; 59 milliliters 1.1 ounces all-purpose flour (about; 118 milliliters 1% low-fat milk; 113 grams reduced-fat cheddar cheese with jalapeño peppers, shredded (about 1 cup); 283 grams large poblano chiles; 0 teaspoons salt; 2 Tbsps sugar; 59 milliliters yellow cornmeal

You can never have too many side dish recipes, so give Poblano Corn Pudding a try. This recipe covers 8% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 179 calories, 8g of protein, and 6g of fat per serving. This recipe serves 8. If you have cornmeal, butter, whole-kernel corn, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat broiler.

Equipment you will use

Broiler

Place poblano chiles on a foil-lined baking sheet. Broil 8 minutes or until blackened and charred, turning after 6 minutes.

Ingredients you will need

Poblano Pepper

Equipment you will use

Baking Sheet

Aluminum Foil

Place in a paper bag; fold to close tightly.

Let stand 15 minutes. Peel and discard skins. Discard seeds and stems. Chop chiles.

Ingredients you will need

Chili Pepper

Seeds

Coat an oval 3-quart electric slow cooker with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Slow Cooker

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.

Ingredients you will need

Cheese