Mexi-Corn Pudding - cooking recipe

Ingredients

2 cups Mexican-style corn
1 1/2 teaspoons flour
2 teaspoons diced green chilies
2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon cumin
1/8 teaspoon chili powder
1 cup shredded cheddar cheese
3 eggs, lightly beaten
1 cup milk

Preparation

Combine corn, flour, green chilies, sugar, salt, cumin and chili powder in a medium bowl, stir well.
Beat eggs, stir in cheese 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 baking pan, pour hot water into pan to a depth of 1 inch.
Bake, uncovered at 350 degrees for 1 hour or until a knife inserted in center comes out clean.