Baked Corn Pudding - cooking recipe

Ingredients

6 tablespoons butter
1 large onion, chopped
1 garlic clove, minced (or pressed)
1 medium red bell pepper, seeded and chopped
1 medium green bell pepper, seeded and chopped
1/3 cup all-purpose flour, unsifted
1 teaspoon salt
1 tablespoon sugar
1/4 teaspoon pepper
2 (16 ounce) cans cream-style corn
6 eggs, slightly beaten
2 cups milk

Preparation

Melt butter in a 5-quart saucepan over medium heat; add onion, garlic, and bell peppers.
Cook, stirring, until onion is limp.
Stir in flour, salt, sugar, and pepper; cook, stirring constantly, until bubbly.
Remove from heat; add corn, eggs, and milk, stirring until mixture is well blended.
Pour corn mixture into shallow, buttered 3-quart baking dish.
(Cover and refrigerate as long as 24 hours).
Bake in a 350 degree F oven for 55 minutes or until center appears set when dish is gently shaken. (If chilled, bake 1 hour and 5 minutes).