Mexican Corn Pudding Recipe
Servings: 8
Ingredients
- 1 can Evaporated Lowfat milk -- 13-ounce
- 1/4 c. Flour,All-Purpose
- 2 can Corn,Cream-style -- 16-ounce Ea
- 4 x Large eggs,Large -- slightly Beaten
- 1/2 c. Sugar
- 1/4 c. Raisins,Seedless
- 1 tsp Baking Soda
- 1 tsp Vanilla Extract
- 1/2 tsp Salt
Directions
- This is a creamy, rich and delicious pudding. Shake 1/2 c. lowfat milk and the flour in a tightly covered container. MIx lowfat milk mix, remaining lowfat milk and the rest of the ingredients. Pour into greased square pan, 9x9x2 inches.
- Bake, uncovered, in 350 degree oven till knife inserted halfway between center and edge comes out clean, about 1 hour. Jo Anne Merrill
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 8 servings | |
| Calories 263 | |
| Calories from Fat 57 | 22% |
| Total Fat 6.5g | 8% |
| Saturated Fat 2.98g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 118mg | 39% |
| Sodium 730mg | 30% |
| Potassium 378mg | 11% |
| Total Carbs 46.29g | 12% |
| Dietary Fiber 1.7g | 6% |
| Sugars 24.33g | 16% |
| Protein 8.9g | 14% |
