Poblano Corn Pudding

4 large poblano chiles (10 ounces)

Cooking spray

1/2 cup 1% low-fat milk

1/4 cup yellow cornmeal

1.1 ounces all-purpose flour (about 1/4 cup)

2 tablespoons sugar

2 tablespoons butter, melted

1 teaspoon baking powder

1/4 teaspoon salt

2 large eggs, lightly beaten

1 (8 1/4-ounce) can cream-style corn

2 cups frozen whole-kernel corn

4 ounces reduced-fat cheddar cheese with jalapeño peppers, shredded (about 1 cup)



1. Preheat broiler.



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.



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.



Oxmoor House