Fresh Corn Pudding

• 4 c. fresh cut from cob (about 3 large ears)
• 8 oz. shredded reduced fat sharp Cheddar cheese
• 1 c. frozen Egg Beaters, thawed
• 4 oz. jar diced pimiento, drained
• 2 c. skimmed evaporated milk, divided
• 1/2 c. flour
• 2 Tbsp. sugar
• 1/2 tsp. salt
• 1/2 tsp. red pepper
• 1/2 tsp. mace
• vegetable cooking spray
• 1/4 c. chopped green peppers
• 1/4 can chopped sweet red peppers

1. Combine corn, cheese, egg substitute and pimiento in large bowl.
2. Mix well.
3. Combine 1 cup milk and flour in small bowl.
4. Stir smooth.
5. Add remaining 1 cup milk, sugar and next 3 ingredients. Stir well!
6. Add flour to corn.
7. Mix. Pour corn into 2-quart casserole coated with vegetable oil spray.
8. Place in a 13 x 9 x 2-inch pan.
9. Add hot water to a depth of 1-inch.
10. Bake uncovered at 325u0b0 for 35 minutes.
11. Sprinkle peppers over corn.
12. Bake an additional 45 minutes.

shredded reduced fat sharp, egg beaters, pimiento, milk, flour, sugar, salt, red pepper, mace, vegetable cooking spray, green peppers, sweet red peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=778277 (may not work)