Mexican Corn And Cheese Pudding With Beaten Egg
|Green pepper||1 Medium|
|Canned whole kernel corn||17 Ounce|
|Canned chopped tomatoes||10 Ounce|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Skim milk||2 Cup (32 tbs)|
|Shredded cheddar cheese||1 Ounce|
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 325Â° for 1 hour and 15 minutes or until knife inserted in center comes out clean.
Remove cups from water, let stand 5 minutes.