Fresh Corn Pudding - cooking recipe

Ingredients

4 c. fresh cut from cob (about 3 large ears)
8 oz. shredded reduced fat sharp Cheddar cheese
1 c. frozen Egg Beaters, thawed
4 oz. jar diced pimiento, drained
2 c. skimmed evaporated milk, divided
1/2 c. flour
2 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. red pepper
1/2 tsp. mace
vegetable cooking spray
1/4 c. chopped green peppers
1/4 can chopped sweet red peppers

Preparation

Combine corn, cheese, egg substitute and pimiento in large bowl.
Mix well.
Combine 1 cup milk and flour in small bowl.
Stir smooth.
Add remaining 1 cup milk, sugar and next 3 ingredients. Stir well!
Add flour to corn.
Mix. Pour corn into 2-quart casserole coated with vegetable oil spray.
Place in a 13 x 9 x 2-inch pan.
Add hot water to a depth of 1-inch.
Bake uncovered at 325\u00b0 for 35 minutes.
Sprinkle peppers over corn.
Bake an additional 45 minutes.