Mexi-Corn Pudding(No Fat) - cooking recipe

Ingredients

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

Preparation

Combine the 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\u00b0 for 1 hour, or until a knife inserted in center comes out clean. Yields 6 (1/2-cup) servings.