Poblano Corn Casserole Recipe

Name: Poblano Corn Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

789

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 whole Poblano Chile Peppers, Non-stick Cooking Spray, 1/2 cups Low Fat Milk, 2 whole Eggs, and more.

Yes, Poblano Corn Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Poblano Corn Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions