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CORN CHEDDAR PUDDING 
3 c. whole kernel corn
6 tbsp. butter
1 c. onions, chopped
1 c. green pepper, diced
3 c. milk
3 eggs, beaten
2 tsp. salt
1 tsp. black pepper
1/2 tsp. cayenne pepper
3 c. cheddar cheese, grated

Heat oven to 325 degrees. Place corn in large mixing bowl. Melt butter in skillet and saute onions and green peppers until tender but not brown, about 5 minutes. Add sauteed vegetables to corn until skillet juices, stir well to blend. Add milk, eggs, salt and pepper; stir well. Add 2 1/2 cups grated cheese, reserving 1/2 cup; stir well. Butter a 3 quart casserole and pour mixture into casserole. Bake for 45 minutes and remove from oven. Sprinkle remaining cheese around outer edge and return to oven. Bake 15 minutes longer.
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