Cheesy Corn Pudding

• 2 tablespoons chopped green pepper
• 2 tablespoons chopped green onions
• 2 tablespoons margarine, melted and divided
• 2 cups frozen whole kernel corn, thawed
• 3 eggs, lightly beaten
• 1 cup (4 ounces) shredded Cheddar cheese
• 1/4 cup all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 cup half-and-half
• 1 cup whole milk
• 1 (4-ounce) can green chiles, drained
• 1 (2-ounce) jar diced pimiento, drained

1. Saute green pepper and onions in 1 tablespoon margarine over medium-high heat until tender. Combine corn, eggs, cheese, and green pepper mixture in a large bowl; stir well with a wire whisk.
2. Combine flour and next 3 ingredients; add to corn mixture. Stir in remaining 1 tablespoon margarine, half-and-half, and remaining ingredients. Pour mixture into a lightly greased shallow 1 1/2-quart baking dish. Place dish in a 13- x 9- x 2-inch pan; pour hot water into pan to a depth of 1 inch. Bake, uncovered, at 325u0b0 for 1 hour or until a knife inserted in center comes out clean.

green pepper, green onions, margarine, kernel corn, eggs, cheddar cheese, allpurpose, sugar, salt, ground red pepper, milk, green chiles, pimiento

Taken from www.myrecipes.com/recipe/cheesy-corn-pudding (may not work)