Mexican corn pudding

Yield: 8 Servings

Measure Ingredient
1 can Evaporated Milk -- 13-oz
¼ cup Flour,All-Purpose
2 cans Corn,Cream-style -- 16-oz
\N \N Ea
4 \N Eggs,Large -- slightly
\N \N Beaten
½ cup Sugar
¼ cup Raisins,Seedless
1 teaspoon Baking Soda
1 teaspoon Vanilla Extract
½ teaspoon Salt

This is a creamy, rich and delicious pudding. Shake ½ 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.

Bake, uncovered, in 350 degree oven until knife inserted halfway between center and edge comes out clean, about 1 hour. Jo Anne Merrill Recipe By : Jo Anne Merrill File

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