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Mexi-Corn Pudding

Yield 6 (1/2-cup) servings.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

Light and Luscious