Corn Pudding Recipe: An Ideal Easter Casserole
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
2 TBS margarine
1 (17 oz) can creamed corn
1 (8 oz) can whole kernel corn (drained)
1/4 cup flour (substitute gluten-free flour for a gluten-free corn pudding)
4 eggs, beaten lightly
1 (13 oz) can evaporated milk
1/2 tsp salt
1/8 tsp pepper
Saute onion and green pepper in margarine until the onion is tender – about 8 minutes.
Mix both cans of corn (remember to drain the whole kernel corn), flour, and eggs in a medium bowl. Stir in the onion mixture, evaporated milk, salt and pepper. Pour into ungreased 1-1/2 quart casserole dish. Sprinkle with nutmeg.
Place casserole dish in a large baking pan and fill pan half way up the side of the casserole dish with hot water.
Bake at 325 degrees for 75-80 minutes or until center is set. Let stand 5 minutes before serving. Yield: 8 Servings