2 (10 oz.) pkgs frozen corn, thawed & drained
3 eggs, well beaten
1 tsp. grated onion
1/4 c. unsifted all-purpose flour
2 tsp. salt
1/4 tsp. white pepper
1 tbsp. sugar
Dash nutmeg
2 tbsp. butter, melted
2 c. light cream
1 (4 oz.) can pimientos, drained & coarsely chopped

Preheat oven to 325 degrees. Lightly grease a 1 1/2 quart shallow baking dish. In large bowl, combine corn, eggs and onion; mix well. Combine flour, salt, pepper and sugar and nutmeg. Stir into corn mixture. Add butter, cream and pimientos; mix well. Pour into prepared dish. Set dish in a pan. Pour hot water to 1 inch depth around dish.

Bake, uncovered, for 1 hour or until pudding is firm and knife inserted in center comes out clean. Serve hot. Cut into squares. Makes 8 servings.