Baked Corn Pudding

Name: Baked Corn Pudding
Ingredients: 6 tablespoons butter; 1 large onion, chopped; 1 garlic clove, minced (or pressed); 1 medium red bell pepper, seeded and chopped; 1 medium green bell pepper, seeded and chopped; 1/3 cup all-purpose flour, unsifted; 1 teaspoon salt; 1 tablespoon sugar; 1/4 teaspoon pepper; 2 (16 ounce) cans cream-style corn; 6 eggs, slightly beaten; 2 cups milk

12 ingredients

7 steps

Ingredients

6 tablespoons butter
1 large onion, chopped
1 garlic clove, minced (or pressed)
1 medium red bell pepper, seeded and chopped
1 medium green bell pepper, seeded and chopped
1/3 cup all-purpose flour, unsifted
1 teaspoon salt
1 tablespoon sugar
1/4 teaspoon pepper
2 (16 ounce) cans cream-style corn
6 eggs, slightly beaten
2 cups milk

Directions

1

Melt butter in a 5-quart saucepan over medium heat; add onion, garlic, and bell peppers.
2

Cook, stirring, until onion is limp.
3

Stir in flour, salt, sugar, and pepper; cook, stirring constantly, until bubbly.
4

Remove from heat; add corn, eggs, and milk, stirring until mixture is well blended.
5

Pour corn mixture into shallow, buttered 3-quart baking dish.
6

(Cover and refrigerate as long as 24 hours).
7

Bake in a 350 degree F oven for 55 minutes or until center appears set when dish is gently shaken. (If chilled, bake 1 hour and 5 minutes).