Mexican Corn Pudding
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

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.

About


This is a creamy, rich and delicious pudding; recipe from Jo Anne Merrill.