2 pkgs. (10 oz. size) 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. pepper
1 tbsp. sugar
Dash of nutmeg
2 tbsp. butter, melted
2 c. light cream
1 can (4 oz.) pimentos, 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, sugar and nutmeg. Stir into corn mixture. Add butter, cream and pimentos; mix well. Pour into prepared dish. Set dish in larger baking 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.

Serves 8.