Poblano Corn Casserole

MY TEXAS KITCHEN ALAINE(1)
Meg Page: "I love this side dish for a summer dinner. To sav…" Read More
13Ingredients
70Minutes
220Calories

Ingredients

US|METRIC
  • 2 whole chile peppers (Poblano)
  • non-stick cooking spray
  • 1/2 cup low fat milk
  • 2 tablespoons butter (Melted)
  • 1 can cream style corn (8¼ Ounce Can)
  • 1/4 cup yellow cornmeal
  • 1/4 cup all purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups frozen whole kernel corn
  • 4 ounces shredded cheese (weight, Reduced Fat Mexican Blend)
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    NutritionView More

    220Calories
    Sodium19% DV450mg
    Fat14% DV9g
    Protein16% DV8g
    Carbs9% DV28g
    Fiber8% DV2g
    Calories220Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol25mg8%
    Sodium450mg19%
    Potassium210mg6%
    Protein8g16%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate28g9%
    Dietary Fiber2g8%
    Sugars7g14%
    Vitamin A8%
    Vitamin C8%
    Calcium15%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Meg Page 2 years ago
    I love this side dish for a summer dinner. To save time skip roasting the poblanos & add a small can of diced green chilis.

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