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Mexican Corn Pudding Recipe

Name: Mexican Corn Pudding
Ingredients: 1 can Evaporated Lowfat milk -- 13-ounce; 1/4 c. Flour,All-Purpose; 2 can Corn,Cream-style -- 16-ounce Ea; 4 x Large eggs,Large -- slightly Beaten; 1/2 c. Sugar; 1/4 c. Raisins,Seedless; 1 tsp Baking Soda; 1 tsp Vanilla Extract; 1/2 tsp Salt

by Global Cookbook

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Servings: 8

Ingredients

Cost per serving $0.70 view details

1 can Evaporated Lowfat milk -- 13-ounce
1/4 c. Flour,All-Purpose
2 can Corn,Cream-style -- 16-ounce Ea
4 x Large eggs,Large -- slightly Beaten
1/2 c. Sugar
1/4 c. Raisins,Seedless
1 tsp Baking Soda
1 tsp Vanilla Extract
1/2 tsp Salt

Directions

This is a creamy, rich and delicious pudding. Shake 1/2 c. lowfat milk and the flour in a tightly covered container. MIx lowfat milk mix, remaining lowfat milk and the rest of the ingredients. Pour into greased square pan, 9x9x2 inches.
Bake, uncovered, in 350 degree oven till knife inserted halfway between center and edge comes out clean, about 1 hour. Jo Anne Merrill

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Amount Per Serving	%DV
Serving Size 214g
Recipe makes 8 servings
Calories 263
Calories from Fat 57	22%
Total Fat 6.5g	8%
Saturated Fat 2.98g	12%
Trans Fat 0.0g
Cholesterol 118mg	39%
Sodium 730mg	30%
Potassium 378mg	11%
Total Carbs 46.29g	12%
Dietary Fiber 1.7g	6%
Sugars 24.33g	16%
Protein 8.9g	14%

Mexican Corn Pudding Recipe

Ingredients