Favorite Corn Pudding

Name: Favorite Corn Pudding
Ingredients: 4 tablespoons butter, divided; 1 green pepper, chopped; 1 medium onion, chopped; 3 tablespoons all-purpose flour; 1 teaspoon salt; Dash pepper; 1-1/2 cups whole milk; 3 large egg yolks, lightly beaten; 2 cups fresh or frozen corn kernels; 2 jars (2 ounces each) chopped pimientos, drained; 1-2/3 cups cracker crumbs, divided

11 ingredients

1 steps

Ingredients

4 tablespoons butter, divided
1 green pepper, chopped
1 medium onion, chopped
3 tablespoons all-purpose flour
1 teaspoon salt
Dash pepper
1-1/2 cups whole milk
3 large egg yolks, lightly beaten
2 cups fresh or frozen corn kernels
2 jars (2 ounces each) chopped pimientos, drained
1-2/3 cups cracker crumbs, divided

Directions

1

In a skillet, melt 3 tablespoons butter over medium heat. Saute pepper and onion until tender. Add flour, salt and pepper; stir until well blended. Gradually add milk; cook and stir until thickened. Slowly blend in egg yolks. Remove from the heat; fold in corn, pimientos and 1 cup crumbs. Pour into a greased 1-1/2-qt. casserole. Melt remaining butter and toss with remaining crumbs; sprinkle over casserole. Bake, uncovered, at 350° for 30-40 minutes.

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