Debra mitchell's corn pudding

Yield: 50 servings

Measure Ingredient
3 Green bell peppers; chopped
3 Onions; chopped
4 Scallions; chopped
½ cup Butter
1 can Whole kernal corn; 6 1/2 lb
. drained
1 can Creamed corn; 6 1/2 lb
2 cans Pimentos; 4oz, drained
5 tablespoons Sugar
5 Eggs; beaten lightly
½ cup Flour; all-purpose
1 cup Cracker crumbs

Saute the first three vegetables in ¼ cup butter. Pour both cans of corn into a large disposable aluminum roasting pan. Add the sauteed vegetables and pimentos. Whisk together the sugar, eggs and flour. Pour into the corn mixture and mix well.

Bake in a 350øF oven for 30 minutes. Melt the remaining ¼ cup of butter Remove the casserole from the oven, sprinkle with the cracker crumbs and pour the butter over the cracker crumbs. Return the pudding to the oven for another 30 minutes.

Nutritional Information per serving: 135 calories, 3g fat, 26g carbohydrates, 26mg cholesterol, 469mg sodium ** Fort Worth Star Telegram - Food section - 26 July 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-17-95

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