1 tbsp. butter
2-3 tbsp. chopped green pepper
2 (16 oz.) cans whole corn or 2 c. fresh corn on the cob (cut off cob)
3 eggs
1/2 lb. grated Cheddar cheese
1/4 c. unsifted flour
1/2 tsp. salt
1/8 tsp. white pepper
1 tbsp. sugar
1 tsp. nutmeg
2 tbsp. butter, melted
2 c. half and half
6 plum tomatoes, cut in half (optional)
6 strips green pepper (optional)

1. Saute the chopped green pepper in 1 tablespoon of butter.

2. Preheat oven to 325 degrees. Grease a 1 or 2 quart baking dish.

3. In a large bowl, combine the corn, eggs, cheese and green pepper. Mix it well.

4. Combine the flour, salt, pepper, sugar and nutmeg. Stir into the corn mixture.

5. Add butter and the half and half. Mix well, then pour the mixture into the baking dish. Arrange the cut tomatoes and pepper strips around the pudding. Set the baking dish in a pan with about an inch of hot water.

6. Bake uncovered for about 1 hour and 10 minutes or until custard is firm.