Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Green bell peppers; chopped 1 cn Creamed corn; 6 1/2 lb
3 Onions; chopped 2 cn Pimentos; 4oz, drained
4 Scallions; chopped 5 tb Sugar
1/2 c Butter 5 Eggs; beaten lightly
1 cn Whole kernal corn; 6 1/2 lb 1/2 c Flour; all-purpose
. drained 1 c Cracker crumbs

Saute the first three vegetables in 1/4 cup butter. Pour both cans
of corn into a large disposable aluminum roasting pan. Add the
sauteed vegetables and pimentos. Whisk together the sugar, eggs and
flour. Pour into the corn mixture and mix well.

Bake in a 350øF oven for 30 minutes. Melt the remaining 1/4 cup of
butter Remove the casserole from the oven, sprinkle with the cracker
crumbs and pour the butter over the cracker crumbs. Return the
pudding to the oven for another 30 minutes.

Nutritional Information per serving: 135 calories, 3g fat, 26g
carbohydrates, 26mg cholesterol, 469mg sodium

** Fort Worth Star Telegram - Food section - 26 July 1995 ** Posted
by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-17-95

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