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Mexican Corn Pudding

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Ingredients
  Frozen mexican corn 2 Cup (32 tbs), thawed
  All purpose flour 1 1⁄2 Tablespoon
  Green pepper 2 Tablespoon, diced
  Sugar 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground cumin 1⁄8 Teaspoon
  Ground red pepper 1⁄8 Teaspoon
  Frozen egg substitute 1⁄2 Cup (8 tbs), thawed
  Evaporated skimmed milk 1 Cup (16 tbs)
  Vegetable cooking spray 1
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Corn

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1193 Calories from Fat 197

% Daily Value*

Total Fat 22 g34.1%

Saturated Fat 3.3 g16.7%

Trans Fat 0 g

Cholesterol 56.8 mg18.9%

Sodium 1114.6 mg46.4%

Total Carbohydrates 194 g64.6%

Dietary Fiber 13.8 g55.3%

Sugars 67 g

Protein 52 g103.4%

Vitamin A 51.9% Vitamin C 41.9%

Calcium 84.9% Iron 31.4%

*Based on a 2000 Calorie diet

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Mexican Corn Pudding Recipe