Mexicorn Pudding Recipe

Name: Mexicorn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 c. frozen Mexican style corn, thawed; 1 1/2 Tbsp. all-purpose flour; 2 Tbsp. diced green pepper; 2 tsp. sugar; 1/4 tsp. salt; 1/8 tsp. ground cumin; 1/8 tsp. ground red pepper; 1/2 c. frozen egg substitute, thawed; 1 c. evaporated skim milk; vegetable spray

Servings: persons

2 c. frozen Mexican style corn, thawed
1 1/2 Tbsp. all-purpose flour
2 Tbsp. diced green pepper
2 tsp. sugar
1/4 tsp. salt
1/8 tsp. ground cumin
1/8 tsp. ground red pepper
1/2 c. frozen egg substitute, thawed
1 c. evaporated skim milk
vegetable spray

1
Combine first 7 ingredients in a medium bowl; stir well. Combine egg substitute and milk.
2
Add to corn mixture.
3
Stir to combine.
4
Pour mixture into a 1-quart baking dish coated with cooking spray.
5
Place dish in a 13 x 9 x 2-inch pan.
6
Pour hot water into pan (about 1-inch deep).
7
Bake, uncovered, at 350u00b0 for 1 hour or until knife inserted in center comes out clean.
8
Yields 6 (1/2 cup) servings, 95 calories per serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 c. frozen Mexican style corn, thawed, 1 1/2 Tbsp. all-purpose flour, 2 Tbsp. diced green pepper, 2 tsp. sugar, and more.

Yes, Mexicorn Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexicorn Pudding

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