Mexican Corn Pudding - cooking recipe

Ingredients

3 cans cream-style corn
1 lb. Mexican cheese, cubed
3 green onions, sliced
salt and pepper to taste
2 Tbsp. flour
7 eggs, beaten
1/2 green pepper, chopped

Preparation

Combine all ingredients and pour in greased 9 x 13-inch casserole.
Bake for 40 to 50 minutes at 400\u00b0, until set in the middle.
Casserole should be set in pan of water for cooking, but if pan is too large for this, place a pan of water directly under casserole while baking.