Mexicorn Pudding

Name: Mexicorn Pudding
Ingredients: 2 c. frozen Mexican style corn, thawed; 1 1/2 Tbsp. all-purpose flour; 2 Tbsp. diced green pepper; 2 tsp. sugar; 1/4 tsp. salt; 1/8 tsp. ground cumin; 1/8 tsp. ground red pepper; 1/2 c. frozen egg substitute, thawed; 1 c. evaporated skim milk; vegetable spray

10 ingredients

8 steps

Ingredients

2 c. frozen Mexican style corn, thawed
1 1/2 Tbsp. all-purpose flour
2 Tbsp. diced green pepper
2 tsp. sugar
1/4 tsp. salt
1/8 tsp. ground cumin
1/8 tsp. ground red pepper
1/2 c. frozen egg substitute, thawed
1 c. evaporated skim milk
vegetable spray

Directions

1

Combine first 7 ingredients in a medium bowl; stir well. Combine egg substitute and milk.
2

Add to corn mixture.
3

Stir to combine.
4

Pour mixture into a 1-quart baking dish coated with cooking spray.
5

Place dish in a 13 x 9 x 2-inch pan.
6

Pour hot water into pan (about 1-inch deep).
7

Bake, uncovered, at 350° for 1 hour or until knife inserted in center comes out clean.
8

Yields 6 (1/2 cup) servings, 95 calories per serving.

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