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
- 2 whole Poblano Chile Peppers roasted and chopped
- 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 fresh or frozen
- 4 ounces Shredded Cheese, Reduced Fat Mexican Blend
Instructions
- Preheat broiler. Place poblano peppers on a baking sheet and put into oven. Broil until skin starts to blister and char, around 3 minutes per side. When peppers are roasted remove pan from oven and place peppers in paper bag. Let peppers sit in closed paper bag for 10 minutes. Remove peppers from bag and remove skin, seeds and stem. Chop peppers and set aside. Turn the broiler off and set the oven to 350° F.
- Spray 9 X 9 casserole dish, generously with non-stick cooking spray. Set aside.
- Combine milk, eggs, butter, and creamed corn in a large bowl. Add dry ingredients (cornmeal through pepper) and mix untill blended.
- Fold in chopped poblano peppers, corn, and cheese. Spread the batter into the prepared pan.
- Bake at 350°F for 45-55 minutes or until knife inserted into the middle comes out clean.
Notes
Recipe Adapted from Cooking Light