Mexican Corn And Cheese Pudding With Beaten Egg Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
Servings8Cuisine
CourseMethod
DishMain Ingredient
Interest Group

Ingredients

 Green pepper1 Medium
 Onion1 Medium
 Canned whole kernel corn17 Ounce
 Canned chopped tomatoes10 Ounce
 All purpose flour1⁄4 Cup (4 tbs)
 Pepper1⁄4 Teaspoon
 Skim milk2 Cup (32 tbs)
 Egg1
 Shredded cheddar cheese1 Ounce

Nutrition Facts

Serving size

Calories 112 Calories from Fat 23

% Daily Value*

Total Fat 3 g3.9%

Saturated Fat 1.1 g5.3%

Trans Fat 0 g

Cholesterol 31.4 mg

Sodium 116.3 mg4.8%

Total Carbohydrates 17 g5.7%

Dietary Fiber 3 g11.9%

Sugars 7.9 g

Protein 6 g11.8%

Vitamin A 8.1% Vitamin C 34.7%

Calcium 12% Iron 5%

*Based on a 2000 Calorie diet

Directions

Coat a large skillet with cooking spray, and place over medium heat until hot.
Add onion and green pepper.
Saute until tender.
Remove from heat.
Position knife in food processor bowl; add corn, and pulse 10 to 12 times or until corn is coarsely chopped.
Add corn and tomatoes with green chiles to mixture in skillet; add flour and pepper, stirring well.
Gradually add milk, egg, and cheese, stirring until well blended.
Coat 8 (6-ounce) custard cups with cooking spray.
Divide corn mixture evenly among them.
Place 4 custard cups in a 9-inch square baking pan, fill pan with boiling water to a depth of 1 inch.
Repeat with remaining custard cups.
Bake at 325° for 1 hour and 15 minutes or until knife inserted in center comes out clean.
Remove cups from water, let stand 5 minutes.
Serve hot.
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