Mexi-Corn PuddingNo Fat

Ingredients

• 2 c frozen Mexican style corn thawed
• 2 tsp sugar
• 18 tsp ground cumin
• 12 c frozen egg substitute thawed
• vegetable cooking spray
• 1 12 Tbsp flour
• 2 Tbsp diced green pepper
• 14 tsp salt
• 18 tsp ground red pepper
• 1 c evaporated skim milk

Directions

1. Combine the first 7 ingredients in a medium bowl stir well Combine egg substitute and milk add to corn mixture stirring to combine
2. Pour mixture into a 1-quart baking dish coated with cooking spray
3. Place dish in a 13 x 9 x 2-inch pan
4. Pour hot water into pan to a depth of 1 inch
5. Bake uncovered at 350 for 1 hour or until a knife inserted in center comes out clean Yields 6 12-cup servings