Creamy Corn Pudding
Betty Buchanan De Kalb, TX
Ingredients
6 tablespoons butter
1/4 cup all-purpose flour
1/4 cup cornmeal
2 tablespoons sugar
1 1.2 cups milk
1 1/2 teaspoons salt
2 cans cream style corn
1/2 cup green bell pepper, chopped
6 eggs, beaten
Instructions
Preheat oven to 350 F and grease 2-quart casserole dish. Melt butter in heavy saucepan. Add flour, cornmeal and sugar. Cokk for 1 minute, stirring constantly. Gradually add milk. Cook over medium heat until mixture thickens. Add bell pepper and corn. Gradually stir hot mixture into eggs. Pour into prepared dish and bake for 1 hour. Makes 8 servings.