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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
2 tablespoons chopped green pepper |
2 tablespoons chopped green onions |
2 tablespoons margarine, melted and divided |
2 cups frozen whole kernel corn, thawed |
3 eggs, lightly beaten |
1 cup (4 ounces) shredded cheddar cheese |
1/4 cup all-purpose flour |
1 tablespoon sugar |
1/2 teaspoon salt |
1/4 teaspoon ground red pepper |
1 cup half-and-half |
1 cup whole milk |
1 (4-ounce) can green chiles, drained |
1 (2-ounce) jar diced pimiento, drained |
Directions:
1. Saute green pepper and onions in 1 tablespoon margarine over medium-high heat until tender. Combine corn, eggs, cheese, and green pepper mixture in a large bowl; stir well with a wire whisk.
2. Combine flour and next 3 ingredients; add to corn mixture. Stir in remaining 1 tablespoon margarine, half-and-half, and remaining ingredients. Pour mixture into a lightly greased shallow 1 1/2-quart baking dish. Place dish in a 13- x 9- x 2-inch pan; pour hot water into pan to a depth of 1 inch. Bake, uncovered, at 325° for 1 hour or until a knife inserted in center comes out clean.
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