Corn pudding

This makes a nice side dish for turkey, ham, roast pork, etc. It’s also one of those rare vegetable dishes that almost all kids like.

1 can whole kernel corn, preferably Niblets, drained
1 can creamed corn
4 large eggs
2 TB sugar (optional, if you want a slightly sweet pudding)
1/4c minced chives
1/2c diced red bell pepper
3/4c dry breadcrumbs
1 tsp salt
Black pepper

Saute the red pepper in a little butter until partially cooked, 2 minutes perhaps. Let cool

Whisk the eggs with the salt and pepper to taste. Reserve 1/4c breadcrumbs and stir all remaining ingredients into the eggs. Turn into a greased 2 quart casserole and sprinkle the remaining crumbs on top. Let sit for 5-10 minutes to allow the breadcrumbs to get moist. Bake uncovered at 350f for about 30 minutes or until the center is firm and the top is lightly browned.

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