Corn Pudding with Green Pepper and Pimiento

  • Yield 10 servings

Cream of corn and kernel corn make up this sweet, buttery pudding


"I have never tasted corn pudding that equals this recipe. It can be doubled easily. I try not to overbake it, as that will dry it out. This is a very old recipe—probably 60 years or more."


1 (15 1/2-ounce) can cream style corn
1 (15 1/2-ounce) can whole kernel corn, drained
4 tablespoons flour
4 tablespoons sugar
4 tablespoons margarine
2 teaspoons salt
4 eggs
1 diced medium green pepper
1 (2-ounce) jar chopped pimientos, drained
1/2 cup shredded Cheddar cheese


  1. Preheat oven to 325F.
  2. Put corn in medium bowl. Blend flour, sugar, margarine, salt, and eggs in a blender. Add to corn.
  3. Stir in green pepper and pimientos. Add cheese.
  4. Pour in a casserole dish and bake at least one hour. Pudding is done when a knife inserted in center comes out clean.

Recipe by Joan Norenberg, Wahoo, Neb.



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