Poblano Corn Casserole

• 2 whole Poblano Chile Peppers
• Non-stick Cooking Spray
• 1/2 cups Low Fat Milk
• 2 whole Eggs
• 2 Tablespoons Butter, Melted
• 1 can (8 1/4 Oz. Size) Cream Style Corn
• 1/4 cups All-purpose Flour
• 1/4 cups Yellow Cornmeal
• 2 Tablespoons Sugar
• 1 teaspoon Baking Powder
• 1/4 teaspoons Black Pepper
• 1/4 teaspoons Salt
• 2 cups Frozen Whole Kernel Corn
• 4 ounces, weight Shredded Cheese, Reduced Fat Mexican Blend

1. Preheat broiler. Place poblano peppers on a baking sheet and put it into the oven. Broil until skin starts to blister and char, around 3 minutes per side. When peppers are roasted remove pan from oven and place the peppers in a paper bag. Let peppers sit in the closed paper bag for 10 minutes. Then remove them from the bag and remove skin, seeds, and stem. Chop peppers. Turn the broiler off and set the oven to 350 F.
2. Generously spray a 9 x 9, or other similar sized casserole dish with non-stick cooking spray. Set aside.
3. Combine milk, eggs, butter, and creamed corn in a large bowl. Mix until blended. Add dry ingredients (flour through salt) and mix well. Fold in chopped poblano peppers, frozen corn, and cheese. Spread the batter into the prepared pan.
4. Bake at 350 F for 45-55 minutes or until a knife inserted into the middle comes out clean.
5. Notes:
6. - Fresh corn kernels may be used.
7. - For extra heat, add 1 minced jalapeno pepper to batter.
8. - Recipe adapted from Cooking Light.

peppers, spray, low fat milk, eggs, butter, cream style corn, ubc, ubc, sugar, baking powder, ubc, ubc, kernel corn, cheese

Taken from tastykitchen.com/recipes/sidedishes/poblano-corn-casserole/ (may not work)