Corn Pudding - cooking recipe

Ingredients

4 Tbsp. butter or margarine, divided
1 green pepper, chopped
1 medium onion, chopped
3 Tbsp. all-purpose flour
1 tsp. salt
dash of pepper
1 1/2 c. milk
3 egg yolks, lightly beaten
2 c. fresh or frozen corn kernels
2 (2 oz. each) jars chopped pimento, drained
1 2/3 c. cracker crumbs, divided

Preparation

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, pimentos and 1 cup crumbs.
Pour into a greased 1 1/2-quart casserole.
Melt remaining butter and toss with remaining crumbs; sprinkle over casserole.
Bake uncovered at 350\u00b0 for 30 to 40 minutes.
Yield:
6 servings.