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 (4oz) pimientos, drained and coarsely chopped
1. Preheat oven to 325F. Lightly grease a 1+1/2 quart, shallow baking dish.
2. In large bowl, combine corn, eggs, and onion; mix well.
3. Combine flour, salt, pepper, sugar and nutmeg. Stir into corn mixture.
4. Add butter, cream, and pimientos; mix well. Pour into prepared dish. Set dish in pan. Pour hot water into 1-inch depth around dish.
5. 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.
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