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 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, 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 45-55 minutes or until knife inserted into the middle comes out clean.
Notes
Recipe Adapted from Cooking Light