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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe has been in our family for over 40 years, and was handed down to me by my aunt. I have tried many other recipes for corn pudding, but I always come back to this one. We enjoy this dish all through the year for any celebration. Whenever I take it to a get-together, there is never a bit left over! Ingredients:
4 tablespoons butter, divided |
1 green pepper, chopped |
1 medium onion, chopped |
3 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon salt |
dash pepper |
1-1/2 cups milk |
3 egg yolks, lightly beaten |
2 cups fresh or frozen corn kernels |
2 jars (2 ounces each) chopped pimientos, drained |
1-2/3 cups cracker crumbs, divided |
Directions:
1. In a skillet, melt 3 tablespoons butter over medium heat. Saute pepper and onion until tender. Add flour, salt and pepper; stir until well blended. Gradually add milk; cook and stir until thickened. Slowly blend in egg yolks. Remove from the heat; fold in corn, pimientos and 1 cup crumbs. Pour into a greased 1-1/2-qt. casserole. Melt remaining butter and toss with remaining crumbs; sprinkle over casserole. Bake, uncovered, at 350° for 30-40 minutes. Yield: 6 servings.
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