Bachelor Cook Fresh Corn Pudding
Serves 12
4 cups fresh corn (2-3 large ears)
2-cup (8 ounce) sharp cheddar cheese
3 eggs
½ cup diced pimiento
2 cups evaporated skim milk, divided
½ cup all purpose flour
2 tbsp sugar
½ tsp salt
½ tsp ground red pepper
½ tsp ground mace
Vegetable cooking spray
¼ cup chopped green pepper
¼ cup chopped sweet red pepper
Directions
1. Combine corn, cheese, eggs, and pimiento in a large bowl, stirring well. Combine 1-cup milk and flour in a small bowl, stirring until smooth. Add remaining 1-cup milk, sugar, and next 3 ingredients; stir well. Add flour mixture to corn mixture stirring well.
2. Pour corn mixture into a shallow 2-quart casserole coated with cooking spray; place in a 13x9x2 inch baking pan. Add hot water to pan to a depth of 1 inch. Bake, uncovered, at 325 for 35 minutes. Sprinkle chopped green and red pepper evenly over corn mixture. Bake an additional 45-50 minutes or until a knife inserted in center comes out clean.
3. Remove pan from oven. Remove pudding from pan, and let stand 5 minutes.
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