Yummy corn pudding. Originally submitted to ThanksgivingRecipe.com.
INGREDIENTS (for 7 servings):
- 2 (14.75 ounce) cans cream-style corn
- 4 tablespoons butter
- 1/3 cup all-purpose flour
- 3 tablespoons white sugar
- 1 teaspoon salt
- 1/8 teaspoon ground white pepper
- 3 eggs, separated
- 1 cup milk
- 1 red bell pepper, diced
PREPARATION:
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.