Creamy Corn Pudding

• 1/4 c. Blue Bonnet margarine
• 1/2 c. chopped onion
• 1/4 c. chopped green pepper
• 2 eggs
• 1 (17 oz.) can cream-style corn
• 25 vanilla wafers, finely rolled
• 2 tsp. pimentos, diced
• 1/4 tsp. salt
• 1/8 tsp. ground black pepper

1. In a small skillet, over medium heat, melt 2 teaspoons margarine.
2. Add onion and green pepper.
3. Saute until tender.
4. In a medium bowl, combine eggs, corn, 1/3 cup vanilla wafer crumbs, salt, pepper, pimentos and sauteed vegetables.
5. Pour into a 1-quart casserole dish.
6. Set dish in shallow pan of hot water in oven.
7. Bake at 350u0b0 for 40 minutes.
8. Melt remaining margarine. Mix in remaining wafer crumbs.
9. Sprinkle over top of casserole and bake 5 minutes more or until done.

bonnet margarine, onion, green pepper, eggs, creamstyle, vanilla wafers, pimentos, salt, ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=784950 (may not work)