Corn Pudding with Green Pepper and Pimiento

  • Yield: 10 servings

"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
4tablespoons flour
4tablespoons sugar
4tablespoons margarine
2teaspoons salt
4 eggs
1 diced medium green pepper
1 (2-ounce) jar chopped pimientos, drained
1/2cup 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.

Nutritional Info *per serving

  • Glycemic Load 3
  • Calories 190
  • Fat 9g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 3.5g
  • Cholesterol 80mg
  • Sodium 820mg
  • Potassium 125mg
  • Carbohydrate 21g
  • Fiber 2g
  • Sugars 8g
  • Protein 6g
  • Trans Fat 1g
  • Vitamin A 10%
  • Vitamin C 30%
  • Calcium 6%
  • Iron 6%