Mexicorn Pudding - cooking recipe

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

Preparation

Combine first 7 ingredients in a medium bowl; stir well. Combine egg substitute and milk.
Add to corn mixture.
Stir 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 (about 1-inch deep).
Bake, uncovered, at 350\u00b0 for 1 hour or until knife inserted in center comes out clean.
Yields 6 (1/2 cup) servings, 95 calories per serving.