Baked Corn Pudding

Pudin de Elote. This is based on a recipe from Sunset's Mexican Cook Book. I love it, yet look forward to trying the other two similar recipes I found on 'Zaar as of this publication. This can be assembled up to 24 hours ahead of time and baked for 1 hour and 5 minutes before serving.

• Ready In: 1 hr 25 mins
• Serves: 10

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

Directions

1. Melt butter in a 5-quart saucepan over medium heat; add onion, garlic, and bell peppers.
2. Cook, stirring, until onion is limp.
3. Stir in flour, salt, sugar, and pepper; cook, stirring constantly, until bubbly.
4. Remove from heat; add corn, eggs, and milk, stirring until mixture is well blended.
5. Pour corn mixture into shallow, buttered 3-quart baking dish.
6. (Cover and refrigerate as long as 24 hours).
7. 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).