CORN CHEESE PUDDING 
1 (17 oz.) can whole kernel corn, drained
1 (2 oz.) jar pimento, drained and chopped
1 c. (4 oz.) shredded med. Cheddar cheese
1 med. green pepper, chopped
2 eggs, slightly beaten
1/2 c. milk
2 tbsp. all-purpose flour
2 tbsp. sugar
2 tbsp. butter, melted
1 tsp. salt

Combine all ingredients; mix well. Pour into greased 1 1/2 quart casserole. Bake at 350 degrees for 45 to 50 minutes. Yield: 4 to 6 servings.

 

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