Mexican Corn Pudding
Ingredients
1 (13 oz) can evaporated milk
1/4 cup all-purpose flour
2 (16 oz ea) can cream-style corn
4 large eggs, slightly beaten
1/2 cup sugar
1/4 cup seedless raisins
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
Preparation
1
Shake 1/2 cup milk and the flour in a tightly covered container. MIx milk mixture, remaining milk and the rest of the ingredients. Pour into greased square pan, 9x9x2 inches.
2
Bake, uncovered, in 350 degree oven until knife inserted halfway between center and edge comes out clean, about 1 hour.
Tools
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About
This is a creamy, rich and delicious pudding; recipe from Jo Anne Merrill.
Yield:
8.0 servings
Added:
Friday, December 10, 2010 - 1:02am
