Ingredients
| 1 |
15 1/2-ounce can creamed corn |
| 1 |
15 1/2-ounce can whole kernel corn, drained |
| 4 Tablespoon |
flour |
| 4 Tablespoon |
sugar |
| 4 Tablespoon |
butter |
| 2 Teaspoon |
salt |
| 4 |
eggs |
| 1 |
medium green bell pepper, diced |
| 1 |
2-ounce jar chopped pimentos, drained |
| 1/2 Cup |
Cheddar cheese, shredded |
Instructions
Put corn in mixing bowl. Blend flour, sugar, butter, salt and eggs in a blender. Add to corn. Stir in green peppers and pimentos. Add cheese. Pour into casserole dish and bake at 325 degrees for 1 hour. Pudding is done when a knife inserted in center comes out clean. Do not over-bake.
