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Slow-Cooker Poblano Corn Pudding

Slow-Cooker Poblano Corn Pudding

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By Pillsbury Kitchens

Updated Oct 19, 2016

Slow-Cooker Poblano Corn Pudding

Slow-Cooker Poblano Corn Pudding

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Prep Time 20 min
Total 3 hr 20 min
Ingredients 12
Servings 8

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Ingredients

4 large poblano chiles (10 oz)
1/2 cup 1% low-fat milk
1/4 cup yellow cornmeal
1/4 cup all-purpose flour
2 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs, slightly beaten
1 can (8 1/4 oz) cream-style sweet corn
2 cups frozen corn (from 12-oz bag), thawed
1 cup shredded reduced-fat Cheddar cheese with jalapeño peppers (4 oz)

Instructions

Step
1

Set oven control to broil. Line cookie sheet with foil. Place chiles on cookie sheet. Broil with tops 4 to 5 inches from heat 8 minutes, turning after 6 minutes, until blackened and charred. Place in paper bag; seal tightly. Let stand 15 minutes. Peel and discard skins; discard seeds and stems. Chop chiles.
Step
2

Spray 3 1/2-quart slow cooker with cooking spray. In slow cooker, stir milk, cornmeal, flour, sugar, melted butter, baking powder, salt and eggs with whisk until blended. Stir in chiles, corn and cheese.
Step
3

Cover; cook on Low heat setting 2 hours 30 minutes or until set. Uncover; cook 15 minutes longer.

Nutrition

190 Calories

7g Total Fat

9g Protein

25g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving

Calories: 190

Total Fat: 7g; 0%

Saturated Fat: 4g; 0%

Sodium: 360mg; 0%

Total Carbohydrate: 25g; 0%

Dietary Fiber: 2g; 0%

Protein: 9g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 0%; 0%

Iron: 0%; 0%

Exchanges:

1 Starch; 1/2 Other Carbohydrate; 1/2 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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