Mexi-Corn Pudding

Oxmoor House
6 (1/2-cup) servings.


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2 cups frozen Mexican-style corn, thawed
1 1/2 tablespoons all-purpose flour
2 tablespoons diced green pepper
2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon ground red pepper
1/2 cup frozen egg substitute, thawed
1 cup evaporated skimmed milk
Vegetable cooking spray


Combine first 7 ingredients in a medium bowl; stir well. Combine egg substitute and milk; add to corn mixture, stirring to combine.

Pour mixture into a 1-quart baking dish coated with cooking spray. Place dish in a 13- x 9- x 2-inch pan; pour hot water into pan to a depth of 1 inch. Bake, uncovered, at 350° for 1 hour or until a knife inserted in center comes out clean.

Created date

August 2009

Nutritional Information

Calories 95
Caloriesfromfat 4 %
Fat 0.4 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 6.5 g
Carbohydrate 16.1 g
Fiber 0.0 g
Cholesterol 2 mg
Iron 0.0 mg
Sodium 179 mg
Calcium 0.0 mg