2 pkg. (10 oz.) size frozen corn, thawed and 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 can (4 oz.) pimientos, drained and 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, 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 to 1-inch depth around dish. Bake, uncovered, 1 hour or until pudding is firm and knife inserted in center comes out clean. Serve hot. Cut into squares. Makes 8 servings.