Isaac Hayes' Corn Pudding

• 12 lb corn kernel, frozen
• 1 (15 ounce) cream-style corn
• 1 12 cups milk
• 4 ounces chopped pimiento, drained
• 1 medium green bell pepper, chopped
• 3 tablespoons flour
• 3 tablespoons butter, melted
• 2 teaspoons sugar
• 12 teaspoon salt
• 4 egg whites, beaten until stiff
• 3 slices cooked bacon, crumbled
• butter or vegetable oil, for baking dish

1. Preheat oven to 350 degrees.
2. Generously butter or spray with oil a 3-quart baking dish.
3. In a large bowl, combine the corn kernels, cream corn, milk, pimientos, bell pepper, flour, butter, sugar and salt.
4. Mix well.
5. Fold in the egg whites and gently spread in the prepared dish.
6. Bake pudding until it is slightly firm, about 1 hour.
7. Sprinkle with bacon and serve.

corn kernel, corn, milk, pimiento, green bell pepper, flour, butter, sugar, salt, egg whites, bacon, butter

Taken from www.food.com/recipe/isaac-hayes-corn-pudding-318786 (may not work)