Poblano Corn Casserole
Roasted poblano peppers and sweet corn come together in this rich tasting casserole! Enjoy this lightened-up version of Poblano Corn Casserole year round!
Servings: 8 people
Ingredients
- ½ cup Poblano Chile Peppers, roasted and chopped (2-3 peppers)
- Non-Stick Cooking Spray
- ½ cup milk
- 2 eggs
- 2 Tbsp. butter, melted
- 1 - 8 ¼ oz. can cream style corn
- ¼ cup yellow cornmeal
- ¼ cup all-purpose flour
- 2 Tbsp. granulated sugar
- 1 tsp. baking powder
- ¼ tsp. salt
- ¼ teaspoon black pepper
- 2 cups whole kernel corn
- 1 cup shredded cheese
Instructions
- Prepare 2-3 roasted poblano peppers and set aside. Preheat oven to 350° F. Spray 2 quart or 9 X 9 casserole dish, generously with non-stick cooking spray.
- Combine milk, eggs, butter, and creamed corn in a large bowl. Add dry ingredients - cornmeal, flour, sugar, baking powder, salt and pepper to wet mixture. Mix until blended.
- Fold in chopped poblano peppers, corn, and cheese. Spread the batter into the prepared pan.
- Bake at 350°F for 40-50 minutes or until top of casserole is set and edges are golden brown. Cooking time may take 5 minutes longer in a square baker.
Notes
Corn: Canned or fresh preferred. To use frozen, thaw corn, drain and then measure 2 cups.
Poblano Peppers: Feel free to increase to as many as 4 roasted peppers for this recipe.
How to Roast Poblano Peppers:
- Place peppers on a foil-lined baking sheet and broil for 10 minutes at 400F. Flip peppers half way through cooking time to ensure all sides are blackened.
- Once peppers are sufficiently roasted, remove from oven and place them in a paper bag or bowl covered with plastic wrap. Let the peppers sit for 10-15 minutes.
- When the peppers have cooled and the skin is starting to easily peel off carefully remove the seeds, stem and outer skin. Chop peppers.
