2 cans cream-style corn
1 can evaporated milk
4 eggs
1/2 c. flour
1/2 to 3/4 c. sugar
1 large jar diced pimentos
3/4 c. chopped green peppers
3/4 stick butter
salt and pepper to taste

Preheat oven to 375°F. Place butter in large baking pan and heat until butter is melted. Set aside. Beat together milk, eggs, flour, sugar, salt and pepper until well mixed. Add corn, green pepper and pimentos. Place mixture in baking pan.

Bake at 375°F for approximately 1 hour. Pudding is done when center appears jellied upon gently shaking pan.