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Cheesy Corn Pudding

Yield 10 (1/2-cup) servings.

Ingredients

  • 2 tablespoons chopped green pepper
  • 2 tablespoons chopped green onions
  • 2 tablespoons margarine, melted and divided
  • 2 cups frozen whole kernel corn, thawed
  • 3 eggs, lightly beaten
  • 1 cup (4 ounces) shredded Cheddar cheese
  • 1/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 cup half-and-half
  • 1 cup whole milk
  • 1 (4-ounce) can green chiles, drained
  • 1 (2-ounce) jar diced pimiento, drained

Nutrition Information

  • calories 184
  • caloriesfromfat 55 %
  • fat 11.3 g
  • satfat 5.6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 7.8 g
  • carbohydrate 14.1 g
  • fiber 0.0 g
  • cholesterol 91 mg
  • iron 0.0 mg
  • sodium 269 mg
  • calcium 0.0 mg

How to Make It

  1. Saute green pepper and onions in 1 tablespoon margarine over medium-high heat until tender. Combine corn, eggs, cheese, and green pepper mixture in a large bowl; stir well with a wire whisk.

  2. Combine flour and next 3 ingredients; add to corn mixture. Stir in remaining 1 tablespoon margarine, half-and-half, and remaining ingredients. Pour mixture into a lightly greased shallow 1 1/2-quart baking dish. Place dish in a 13- x 9- x 2-inch pan; pour hot water into pan to a depth of 1 inch. Bake, uncovered, at 325° for 1 hour or until a knife inserted in center comes out clean.

Light and Luscious