Mexican Corn Pudding

9 ingredients
4 steps

Ingredients

  • 1 can (14 1/2 oz.) evaporated milk
  • 1/4 c. all-purpose flour
  • 2 cans (about 16 oz. each) cream-style corn
  • 4 eggs, slightly beaten
  • 1/2 c. sugar
  • 1/4 c. raisins
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. vanilla

Directions

  1. 1
    Shake 1/2 cup of the milk and the flour in tightly covered container.
  2. 2
    Mix milk mixture, remaining milk and the remaining ingredients.
  3. 3
    Pour into greased square pan, 9 x 9 x 2-inches. Cook uncovered in 350° oven until knife inserted halfway between center and edge comes out clean, about 1 hour.
  4. 4
    Serves 8.

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