Mexican Corn Pudding Recipe
Are you looking for best of all Mexican Corn Pudding recipe? The key ingredient here is Vegetable. Make the Mexican Mexican Corn Pudding as a Dessert and it will make your guests come back at your door step. I am certain both of us will be in agreement that this Mexican Corn Pudding is truly delectable.
Ingredients
Vegetable cooking spray
1 medium onion, chopped
1 medium-size green pepper, seeded and chopped
1 (17-ounce) can whole kernel corn, drained
1 (10-ounce) can chopped tomatoes with green chiles, drained
1/4 cup all-purpose flour
1/4 teaspoon pepper
2 cups skim milk
1 egg, beaten
1/4 cup (1 ounce) shredded extra-sharp Cheddar cheese
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.
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.
