Mexi-Corn Pudding
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Yields:
-
6 1/2 Cup Servings
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
directions
- 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.
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Reviews
-
This is a very easy recipe to put together and it turned out just as I hoped it would. The only problem was that I didn't double it, so it was gone quickly. The only change I made to the recipe was minor: I used cream rather than milk. I also had to cook it about 10 minutes longer. Great recipe Missy, thanks for sharing it.
RECIPE SUBMITTED BY
Missy Merrill
Buxton, NC
Hi!!
I am a 39 yr old, single @home working Mom. I am a Personal Chef. I love it!!
I live with my 13 yr old son(Shawn), my cats (Momma Cat, Ginger, Sachi & Trouble) and our dog (Lady) in Cape Hatteras, NC. It is a little island off the coast of NC. A great place to live except during hurricane season!!
I love to cook and I love to collect recipes!! This website is the best I have found online yet!! I am currently on a strict low-fat diet that is making cooking a challenge. But, I have found tons of low-fat and great tasting recipes!! And I am ready to share them!!