Mexicorn Pudding

• 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 350u0b0 for 1 hour or until knife inserted in center comes out clean.
8. Yields 6 (1/2 cup) servings, 95 calories per serving.

corn, flour, green pepper, sugar, salt, ground cumin, ground red pepper, frozen egg substitute, milk, vegetable spray

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1081601 (may not work)