2 (10-oz.) pkgs. frozen corn
3 T. butter or margarine
1/2 C. finely chopped onion
2 medium zucchini, diced
1/4 cup flour
1 t.. salt
1/4 t. white pepper
1 t. sugar
3 eggs, well-beaten
1 C. grated Cheddar cheese
2 C. half-and-half
1 (4-oz.) jar chopped pimentos, drained
Thaw and drain corn. Preheat oven to 325 degrees. Lightly grease a 2-quart shallow baking dish.
Melt butter in skillet and lightly sauté the onion and zucchini. Stir corn into onion-zucchini mixture and remove from heat.
Combine flour, salt, pepper, sugar and nutmeg and add the beaten eggs, 1/2 cup cheese, half-and-half and pimentos. Mix with the corn mixture and pour into prepared dish.
Create a water bath by placing dish in a larger pan and pouring hot water to 1-inch depth around dish. Bake, uncovered, for 1 hour, or until pudding is firm.
Sprinkle remaining 1/2 cup cheese on top of pudding during last 5 minutes of baking time, to allow it to melt.
Serve hot, cut into squares.