Mexican Corn Pudding
|Frozen mexican corn||2 Cup (32 tbs), thawed|
|All purpose flour||1 1⁄2 Tablespoon|
|Green pepper||2 Tablespoon, diced|
|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|
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.