Baked Corn Pudding
2 pkg [10-oz size] frozen corn, thawed and drained
3 eggs, well beaten
1 teaspoon grated onion
1 / 4 cup unsifted all-purpose flour
2 teaspoons salt
1 / 4 teaspoon white pepper
1 tablespoon sugar
Dash nutmeg
2 tablespoons butter or margarine, melted
2 cups light cream
1 can [ 4 oz ] pimientos, drained and coarsely chopped
Preheat oven to 325F. Lightly grease a 1 � quart, shallow baking dish
In large bowl, combine corn, eggs, and onion; mix well.
Combine flour, salt, pepper, sugar and nutmeg.
Stir into corn mixture.
Add butter, cream, pimientos.
Mix well. Pour into prepared dish. Set dish in pan.
Pour hot water to 1-inch depth around dish
Bake, uncovered, 1 hour, or until pudding is firm and knife inserted in center comes out clean.
Serve hot. Cut into squares.
Makes 8 servings
