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Poblano Corn Casserole
- prep: 25 min
- cook: 45 min
- total: 1 hr 10 min
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Lightened-up corn pudding with a southwestern kick!
Ingredients
- 2 whole Poblano Chile Peppers
- Non-Stick Cooking Spray
- ½ cup Low Fat Milk
- 2 eggs
- 2 Tablespoons Butter, Melted
- 1 can Cream Style Corn, 8¼ Ounce Can
- ¼ cup Yellow Cornmeal
- ¼ cup All-purpose Flour
- 2 tablespoons Sugar
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
- 2 cups Frozen Whole Kernel Corn
- 4 ounces, weight Shredded Cheese, Reduced Fat Mexican Blend
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 253 % Daily Value *
- Total Fat: 10 g 14.63%
- Saturated Fat: 6 g 27.99%
- Trans Fat: 0 g %
- Cholesterol: 27 mg 8.87%
- Sodium: 601 mg 25.04%
- Calcium: 171 mg 17.08%
- Potassium: 211 mg 6.03%
- Magnesium: 0 mg 0%
- Iron: 1 mg 7.55%
- Zinc: 0 mg 0%
- Total Carbohydrate: 33 g %
- Dietary Fiber: 2 g 9.42%
- Sugar: 6 g
- Protein: 12 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 5.9%
- Vitamin C 4.11%
- Vitamin D 3.89%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch2
- Exchange - Vegetables0
- Exchange - Lean Meat1
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total1 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy1 c
- MyPlate - Protein Total0 oz-eq
