Baked Corn Pudding
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), minced or pressed|
|Red bell pepper||1 Medium, seeded and chopped|
|Green bell pepper||1 Medium, seeded and chopped|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Cream style corn||2 Can (20 oz)|
|Eggs||6 , lightly beaten|
|Milk||2 Cup (32 tbs)|
In a 5-quart pan, melt butter over medium heat.
Add onion, garlic, and bell peppers.
Cook, stirring often, until onion is soft (about 5 minutes).
Stir in flour, salt, sugar, and pepper; cook, stirring, until bubbly.
Remove from heat.
Add corn, eggs, and milk, stirring until mixture is well blended.
Pour corn mixture into a buttered shallow 3-quart baking dish.
Bake, uncovered, in a 350° oven until center appears set when dish is gently shaken (about 55 minutes).