Poblano Corn Pudding
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Ingredients
4 large poblano chili peppers (10 oz.)
Cooking Spray
½ cup 1% low-fat milk
¼ cup yellow corn flour
1/4-ounce all-purpose flour (about 1/4 cup)
2 tablespoons sugar
2 tablespoons melted butter
1 teaspoon baking powder
¼ teaspoon salt
2 large eggs, lightly beaten
1 can cream corn (8 1/4-ounce cans)
2 cups frozen whole grain corn
4 ounces grated low-fat jalapeno cheddar cheese (about 1 cup)
To make
Guaranteed to warm up any dish, this corn pudding will make a delicious meal for a Mexican-themed buffet.
Preheat the broiler.Place the chili poblano on a foil-lined baking sheet. Bake for 8 minutes or until it turns black and browned, turning in 6 minutes. Transfer to a paper bag; fold to close tightly. Let stand for 15 minutes. Peel off the skin. Remove seeds and stems. Chop the chili powder.Brush an oval 3-liter electric slow cooker with cooking spray. Place the milk and the following 7 ingredients (via eggs) in the slow cooker; whisk together until smooth. Add the chili, corn and cheese. Cover and cook over low heat for 2 1/2 hours or until tender. Remove the cover. Cook on low heat for 15 minutes.
Preheat the broiler.Place the chili poblano on a foil-lined baking sheet. Bake for 8 minutes or until it turns black and browned, turning in 6 minutes. Transfer to a paper bag; fold to close tightly. Let stand for 15 minutes. Peel off the skin. Remove seeds and stems. Chop the chili powder.Brush an oval 3-liter electric slow cooker with cooking spray. Place the milk and the following 7 ingredients (via eggs) in the slow cooker; whisk together until smooth. Add the chili, corn and cheese. Cover and cook over low heat for 2 1/2 hours or until tender. Remove the cover. Cook on low heat for 15 minutes.
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Author:Admin
Published: 11/20/2023 8:41 PM
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