Start by roasting 2-4 poblano peppers over an open flame or under the broiler until the skin is charred and blistered, about 8-10 minutes. After roasting, place them in a covered bowl to steam for 10 minutes before peeling.

Preheat your oven to 350°F (175°C).

Spray a 2-quart or 9x9 casserole dish with non-stick cooking spray to prevent sticking.

In a large mixing bowl, combine 1 cup of milk, 2 beaten eggs, and 1/4 cup of melted butter along with 1 can of creamed corn. Whisk until fully blended.

Sift in 3/4 cup of cornmeal, 1/2 cup of flour, 1 tbsp sugar, and 1 tbsp baking powder, mixing until just combined.

Fold in chopped roasted poblano peppers, 1 cup of whole kernel corn, and shredded cheese. Gently blend using a spatula.

Spread the mixture evenly into the prepared casserole dish. Bake for 40-50 minutes until golden brown and set.

Allow the casserole to cool for 10-15 minutes before serving.