This light and fluffy poblano corn casserole has sweet corn and mildly spicy pepper in every bite. Self-rising cornmeal gives it texture and lift, while the cheese and cream cheese make it rich and creamy., August 2021


Credit: Fred Hardy

Recipe Summary

15 mins
1 hr 5 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Lightly coat an 8-inch-square baking dish with cooking spray.

  • Heat oil in a large skillet over medium-high heat. Add corn, poblanos, onion and cumin; cook, stirring often, until the onions are translucent and the poblanos are slightly tender, about 6 minutes. Remove from heat and stir in cream cheese. Set aside to cool slightly, about 5 minutes.

  • Meanwhile, whisk eggs, green chiles, milk, cornmeal and salt together in a large bowl. Reserve 1/3 cup cheese and add the remainder to the egg mixture. Add the corn mixture; stir well to combine. Spoon into the prepared baking dish. Sprinkle the top with the reserved cheese. Bake until a knife inserted into the middle comes out clean, 35 to 45 minutes. Serve warm.


If you can't find self-rising cornmeal, substitute 6 Tbsp. fine cornmeal, 2 Tbsp. all-purpose flour and 1/2 tsp. baking powder.

Nutrition Facts

3/4 cup
230 calories; fat 13g; cholesterol 72mg; sodium 246mg; carbohydrates 21g; dietary fiber 2g; protein 10g; sugars 4g; niacin equivalents 3mg; saturated fat 5g; vitamin a iu 483IU; potassium 210mg.