|Green bell peppers||2 Large, seeded and diced|
|Red ripe tomato||2 Large, diced|
|Canned golden hominy||15 1⁄2 Ounce, drained (1 Can)|
|Coarse saltine cracker crumbs||2 Cup (32 tbs)|
|Grated sharp cheddar cheese||2 Cup (32 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Half and half/Light cream||2 Cup (32 tbs)|
|Eggs||2 , beaten|
|Ground cumin||1 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Red pepper flakes||1⁄4 Teaspoon|
Generously butter a 2-quart baking dish.
Arrange alternating layers of green peppers, tomatoes, hominy, cracker crumbs and cheese in dish, dotting each layer with a bit of butter.
Combine half-and-half, eggs, cumin, garlic powder, red pepper flakes and salt.
Pour egg mixture over ingredients in baking dish.
Use a knife to cut through mixture to allow some of the egg mixture to seep in.
Bake in a preheated 350-degree oven for 45 minutes to 1 hour, or until custard is set and the pudding is browned on top.