1 sm. red pepper
1 sm. green pepper
2 (12 oz.) cans whole kernel corn
Milk
3 eggs
2 tbsp. sugar
1/4 tsp. nutmeg
1/2 tsp. salt
1/8 tsp. pepper
1 c. light cream
Green pepper ring for garnish

Preheat oven to 350 degrees. Using butter or solid vegetable shortening, lightly grease the inside of a 10"x6" baking dish (1 1/2 quarts). Core red and green peppers. Using a sharp knife, dice peppers into 1/4" to 1/2" pieces. Place in a large bowl.

Place colander or strainer over a 2 cup glass measuring cup. Pour corn into colander and let drain well. Add drained corn to red and green peppers in large bowl; toss well with spoon. Add milk to liquid in cup to make a total of 1 cup.

Using a wire whisk, rotary beater or portable electric mixer, beat eggs thoroughly. Beat in sugar, nutmeg, salt, pepper, light cream and milk mixture. Stir into corn pepper mixture. (Dieters, substitute milk for cream for fewer calories.)

Using a large ladle or metal measuring cup, gently transfer corn custard mixture into prepared baking dish, being careful not to spill mixture over the side of dish. This custard will bake to perfection if baked in a boiling hot water bath.

Place baking dish in the center of a 13"x9"x2" baking pan. Place on the center rack of the oven and pour boiling water in pan around dish to measure 1" in depth. Gently push rack into oven and bake for 40 minutes or until custard is set.

To test for doneness; insert blade of knife in center of corn custard. If knife comes out clean, custard is done. If not, return casserole in water bath to oven for a few minutes longer. Do not over cook. Garnish with green pepper ring. Makes 8 servings.