Cheesy Corn Pudding

Ingredients

• 4 ounce chiles green drained canned
• 2 cups kernel corn whole frozen thawed
• 3  eggs lightly beaten
• 0.3 cup flour all-purpose
• 2 tablespoons green onions chopped
• 2 tablespoons bell pepper green chopped
• 0.3 teaspoon ground pepper red
• 1 cup half-and-half 
• 2 tablespoons butter divided melted
• 2 ounce pimientos diced drained
• 0.5 teaspoon salt 
• 4 ounces cheddar cheese shredded
• 1 tablespoon sugar 
• 1 cup milk whole

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• baking pan

Directions

1. Saute green pepper and onions in 1 tablespoon margarine over medium-high heat until tender.
2. Combine corn, eggs, cheese, and green pepper mixture in a large bowl; stir well with a wire whisk.
3. Combine flour and next 3 ingredients; add to corn mixture. Stir in remaining 1 tablespoon margarine, half-and-half, and remaining ingredients.
4. Pour mixture into a lightly greased shallow 1 1/2-quart baking dish.
5. Place dish in a 13- x 9- x 2-inch pan; pour hot water into pan to a depth of 1 inch.
6. Bake, uncovered, at 325 for 1 hour or until a knife inserted in center comes out clean.