1/3 c. uncooked wild rice
1 1/2 c. whole kernel corn
3 eggs, well beaten
2 tbsp. minced fresh onion
1/4 c. flour
1 1/2 tsp. salt
1/4 tsp. white pepper
1 tbsp. sugar
Dash nutmeg
2 tbsp. melted butter
2 c. light cream
1 jar pimientoes, drained, chopped

Cook wild rice until tender. In large bowl, combine the cooked wild rice, corn, eggs, onion; mix well. Combine flour, salt, pepper, sugar and nutmeg. Stir into corn mixture. Add butter, cream and pimientoes; mix well.

Pour into buttered 2 quart shallow baking dish. Set dish in a large pan and pour hot water to 1 inch depth around dish. Bake 325 degrees F. uncovered, for 1 hour or until pudding is firm and knife inserted in center comes out clean. Serve hot, cut into squares.