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 jalapeno 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.

poblano chiles, cooking spray, milk, yellow cornmeal, flour, sugar, butter, baking powder, salt, eggs, creamstyle, corn, cheddar cheese

Taken from www.myrecipes.com/recipe/poblano-corn-pudding (may not work)