2 (10 oz.) pkg. frozen corn, thawed and drained
3 eggs, well beaten
1 tsp. grated onion (optional)
1/4 c. four
2 tsp. salt
1/4 tsp. white pepper (optional)
1 tbsp. sugar
Dash nutmeg
2 tbsp. butter, melted
2 c. light cream
1 (4 oz.) can pimientos, drained and coarsely chopped

Preheat oven to 325 degrees. Lightly grease a 1 1/2 quart shallow baking dish. Combine corn, eggs and onion; mix well. Combine flour, salt, pepper, sugar and nutmeg. Stir into corn mixture. Add butter, cream and pimientos; mix well. Pour into prepared dish. Set dish in pan. Pour hot water 1 inch depth around dish. Bake uncovered, 1 hour, or until pudding is firm and a knife inserted comes out clean. Serve hot. 8 servings.