1 (15 1/2-oz.) can cream-style corn
1 (15 1/2-oz.) can whole kernel corn
4 tbsp. flour
4 tbsp. sugar
4 tbsp. butter
2 tsp. salt
4 eggs
1 diced medium green pepper
1 (2-oz.) jar chopped pimentos, drained
1/2 c. shredded cheddar cheese

Preheat oven to 325°F. Put corns in medium bowl. Blend flour, sugar, butter, salt and eggs in a blender, add corn. Stir in green pepper and pimentos, add cheese. Pour into a casserole dish and bake 1 hour. Pudding is done when knife inserted comes out clean.