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Corn Pudding Recipe

  • 45minutes

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Source: www.tasteofhome.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 4 tablespoons butter, divided

  2. 1 green pepper, chopped

  3. 1 medium onion, chopped

  4. 3 tablespoons all-purpose flour

  5. 1 teaspoon salt Dash pepper

  6. 1-1/2 cups milk

  7. 3 egg yolks, lightly beaten

  8. 2 cups fresh or frozen corn kernels

  9. 2 jars (2 ounces each ) chopped pimientos, drained

  10. 1-2/3 cups cracker crumbs, divided

Instructions Jump to Ingredients ↑

  1. In a skillet, melt 3 tablespoons butter over medium heat. Saute pepper and onion until tender. Add flour, salt and pepper; stir until well blended. Gradually add milk; cook and stir until thickened. Slowly blend in egg yolks. Remove from the heat; fold in corn, pimientos and 1 cup crumbs. Pour into a greased 1-1/2-qt. casserole. Melt remaining butter and toss with remaining crumbs; sprinkle over casserole. Bake, uncovered, at 350° for 30-40 minutes. Yield: 6 servings.

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