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6 servings
Ingredients:
2 (14.75 ounce) cans cream-style corn4 tablespoons butter1/3 cup all-purpose flour3 tablespoons white sugar1 teaspoon salt1/8 teaspoon ground white pepper3 eggs, separated1 cup milk1 red bell pepper, diced
Instructions:
Preheat oven to 350 degrees F (175 degrees C).In a large bowl, mix corn and butter.Add flour, sugar, pepper, salt, and diced red pepper.Mix thoroughly.In a small bowl, lightly beat egg yolks.Heat milk to steaming.Remove milk from heat and stir in yolks.Add to corn mix.In a medium bowl, beat egg whites until stiff.Stir 1/4 of the whites into corn.Fold in the whites.Pour into deep 2-quart greased baking dish.Bake at 350 degrees F (175 degrees C).Stir crust that forms down into pudding after 20 minutes and after 40 minutes.Total bake time: 60 minutes.
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