You are here: Home » Recipes » Corn Pudding with Green Pepper and Pimiento Corn Pudding with Green Pepper and Pimiento Recipe by American Profile Yield 10 servings Cream of corn and kernel corn make up this sweet, buttery pudding PrintEmail "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." Ingredients 1 (15 1/2-ounce) can cream style corn1 (15 1/2-ounce) can whole kernel corn, drained4 tablespoons flour4 tablespoons sugar4 tablespoons margarine2 teaspoons salt4 eggs1 diced medium green pepper1 (2-ounce) jar chopped pimientos, drained1/2 cup shredded Cheddar cheese Instructions Preheat oven to 325F. Put corn in medium bowl. Blend flour, sugar, margarine, salt, and eggs in a blender. Add to corn. Stir in green pepper and pimientos. Add cheese. 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.