Corn Pudding

INGREDIENTS
2    tablespoons butter, butter substitute or olive oil
1    medium white onion, chopped small
2    bell peppers, red, yellow, orange
         cut into ½ inch squares (optional)
2    cups corn kernels, fresh or frozen, divided
1    cup half and half
4    eggs, beaten
1    tablespoon sugar
¼   pound grated Monterrey Jack Cheese

METHOD

Preheat the oven to 350 F degrees. Grease the sides and bottom of an 8 by 12 inch baking dish or similar. In a medium skillet, melt the butter or add the olive oil over medium heat. Add the onion and cook for 4 to 5 minutes until they are translucent. Add the optional bell peppers and cook for 5 more minutes until they are slightly tender. Set aside.

In a medium bowl, beat the eggs and add to a blender or food processor. Add 1 cup of the corn, the half-and-half and the sugar. Process this mixture until it is smooth. Spoon the onion and optional bell pepper mix and 1 cup of corn into the prepared baking dish. Add the processed corn and egg mix.

Sprinkle the jack cheese over the entire pudding, place it into the oven and cook until a toothpick stuck into the pudding comes out clean, about 35 to 40 minutes. Allow it to cool to handling temperature, cut into squares and serve.