Corn Pudding Recipe
submitted by reader Joan Norenberg
of Wahoo, NE
Ingredients
1 15 1/2-ounce can cream style corn
1 15 1/2-ounce can whole kernel corn, drained
4 tablespoons flour
4 tablespoons sugar
4 tablespoons margarine
2 teaspoons salt
4 eggs
1 diced medium green pepper
1 2-ounce jar chopped pimentos, drained
1/2 cup shredded Cheddar cheese
Instructions
Preheat oven to 325 degrees. Put corn in medium bowl. Blend flour, sugar, margarine, salt, and eggs in a blender. Add to corn. Stir in green pepper and pimentos. Add cheese. Pour in a casserole dish and bake at least one hour. Pudding is done when a knife inserted in center comes out clean.
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