Poblano Corn Pudding

Ingredients

• 1 teaspoon double-acting baking powder 
• 2 tablespoons butter melted
• 8.3 ounce corn cream-style canned
• 2 cups corn kernels frozen
• 2 large eggs lightly beaten
• 0.3 cup flour all-purpose
• 0.5 cup milk 1% low-fat
• 4 ounces cheddar cheese shredded with jalapeño peppers, ( 1 cup) reduced-fat
• 10 ounces poblano pepper 
• 0.3 teaspoon salt 
• 2 tablespoons sugar 
• 0.3 cup cornmeal yellow

Equipment

• baking sheet
• whisk
• aluminum foil
• broiler
• slow cooker

Directions

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.
3. Place in a paper bag; fold to close tightly.
4. Let stand 15 minutes. Peel and discard skins. Discard seeds and stems. Chop chiles.
5. Coat an oval 3-quart electric slow cooker with cooking spray.
6. 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.
7. Remove lid. Cook on LOW for 15 minutes.