Mexican Corn Pudding - cooking recipe

Ingredients

1 can (14 1/2 oz.) evaporated milk
1/4 c. all-purpose flour
2 cans (about 16 oz. each) cream-style corn
4 eggs, slightly beaten
1/2 c. sugar
1/4 c. raisins
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla

Preparation

Shake 1/2 cup of the milk and the flour in tightly covered container.
Mix milk mixture, remaining milk and the remaining ingredients.
Pour into greased square pan, 9 x 9 x 2-inches. Cook uncovered in 350\u00b0 oven until knife inserted halfway between center and edge comes out clean, about 1 hour.
Serves 8.