2 (12 oz.) cans whole kernel corn
1 sm. red bell pepper, chopped
1 sm. green bell pepper, chopped
Milk
3 eggs
2 tbsp. sugar
1/4 tsp. nutmeg
1/2 tsp. salt
1/8 tsp. pepper
1 c. Half and Half
1 green bell pepper ring

Preheat oven to 350 degrees. Drain corn, reserved liquid. Place corn in large bowl. Add red and green peppers; toss to mix. Add enough milk to reserved corn liquid to measure 1 cup. Beat eggs in mixer bowl. Add sugar, nutmeg, salt, pepper, Half and Half, and milk mixture, beating constantly. Stir in corn mixture. Spoon into greased 1 1/2 quart baking dish gently. Place baking dish in center of 9 x 13 inch baking pan. Fill pan with enough boiling water to measure 1 inch in depth. Bake for 40 minutes. Do not overbake. Garnish with pepper ring.

Makes 8 servings.