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Categories:Viewed: 51 - Published at: 5 years ago
Ingredients
- 12 lb corn kernel, frozen
- 1 (15 ounce) cream-style corn
- 1 12 cups milk
- 4 ounces chopped pimiento, drained
- 1 medium green bell pepper, chopped
- 3 tablespoons flour
- 3 tablespoons butter, melted
- 2 teaspoons sugar
- 12 teaspoon salt
- 4 egg whites, beaten until stiff
- 3 slices cooked bacon, crumbled
- butter or vegetable oil, for baking dish
Method
- Preheat oven to 350 degrees.
- Generously butter or spray with oil a 3-quart baking dish.
- In a large bowl, combine the corn kernels, cream corn, milk, pimientos, bell pepper, flour, butter, sugar and salt.
- Mix well.
- Fold in the egg whites and gently spread in the prepared dish.
- Bake pudding until it is slightly firm, about 1 hour.
- Sprinkle with bacon and serve.
