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Mexican Corn And Cheese Pudding With Beaten Egg

Healthycooking's picture
Ingredients
  Green pepper 1 Medium
  Onion 1 Medium
  Canned whole kernel corn 17 Ounce
  Canned chopped tomatoes 10 Ounce
  All purpose flour 1⁄4 Cup (4 tbs)
  Pepper 1⁄4 Teaspoon
  Skim milk 2 Cup (32 tbs)
  Egg 1
  Shredded cheddar cheese 1 Ounce
Directions

Coat a large skillet with cooking spray, and place over medium heat until hot.
Add onion and green pepper.
Saute until tender.
Remove from heat.
Position knife in food processor bowl; add corn, and pulse 10 to 12 times or until corn is coarsely chopped.
Add corn and tomatoes with green chiles to mixture in skillet; add flour and pepper, stirring well.
Gradually add milk, egg, and cheese, stirring until well blended.
Coat 8 (6-ounce) custard cups with cooking spray.
Divide corn mixture evenly among them.
Place 4 custard cups in a 9-inch square baking pan, fill pan with boiling water to a depth of 1 inch.
Repeat with remaining custard cups.
Bake at 325° for 1 hour and 15 minutes or until knife inserted in center comes out clean.
Remove cups from water, let stand 5 minutes.
Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Ingredient: 
Vegetable
Interest: 
Healthy
Servings: 
8

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