16 oz. can whole kernel corn, drained
3 eggs, slightly beaten
2 c. milk, scalded
1 tbsp. green onion, chopped
1 tbsp. green pepper, chopped
1 tbsp. pimiento, chopped (opt.)
1 tsp. salt
1 tsp. sugar
1/4 tsp. pepper

Combine all ingredients; pour into buttered 1 1/2 quart baking dish. Place dish in pan of hot water. Bake at 350 degrees for 40 to 50 minutes or until a knife inserted in center of pudding comes out clean. A good Thanksgiving vegetable.