Slow-Cooker Poblano Corn Pudding with Jalapeño Cheese
This rich and comforting corn pudding combines roasted poblano chiles with sweet corn and jalapeño cheese for a perfect balance of smoky heat and creamy texture. The slow-cooker method ensures even cooking and makes it ideal for potlucks, holiday gatherings, or busy weeknight dinners. Charring the poblanos first adds deep flavor that pairs beautifully with the cornmeal base and melted cheese throughout.
Ingredients
- 4 large poblano chilesbell peppers1:1milder flavor
high
- ½ cup 1% low-fat milk
- ¼ cup yellow cornmeal
- ¼ cup all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs, slightly beaten
- 1 can (8 1/4 oz) cream-style sweet corn
- 2 cups frozen corn, thawed
- 1 cup shredded reduced-fat Cheddar cheese with jalapeño peppers
Instructions
- 1
Set oven control to broil and line cookie sheet with foil
- 2
Place chiles on cookie sheet and broil 4 to 5 inches from heat for 8 minutes, turning after 6 minutes, until blackened and charred
- 3
Place chiles in paper bag, seal tightly, and let stand 15 minutes
- 4
Peel and discard skins, then discard seeds and stems and chop chiles
- 5
Spray slow cooker with cooking spray
- 6
In slow cooker, stir milk, cornmeal, flour, sugar, melted butter, baking powder, salt and eggs with whisk until blended
- 7
Stir in chiles, corn and cheese
- 8
Cover and cook on Low heat setting for 2 hours 30 minutes or until set
- 9
Uncover and cook 15 minutes longer
Tips
For less heat, remove all seeds from poblanos or substitute with bell peppers for a milder version.
Let the pudding rest for 10 minutes after cooking to firm up before serving - it will continue to set as it cools.
Fresh corn kernels can replace frozen corn when in season - use about 2 cups cut from 3-4 ears of corn.
Good to Know
Refrigerate leftovers covered for up to 3 days. Reheat individual portions in microwave or warm covered in 350°F oven.
Can be assembled up to 4 hours ahead - cover and refrigerate, then cook as directed adding 15-30 minutes to cooking time.
Serve warm as a side dish with grilled meats, roasted chicken, or as part of a Mexican-inspired meal.
Common Mistakes
Don't skip charring the poblanos - this step adds essential smoky flavor that makes the dish special.
Avoid overcooking by checking for doneness at 2 hours 30 minutes - pudding should be set but still slightly jiggly in center.
Substitutions
high
FAQ
Can I make this without a slow cooker?
Yes, bake in a greased 2-quart baking dish at 350°F for 45-55 minutes until set and golden on top.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat portions in microwave or warm covered in oven.
Can I freeze this corn pudding?
Freezing isn't recommended as the texture becomes watery and grainy when thawed due to the dairy and egg content.