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Corn Pudding

1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped fresh tomato
1 can cream-style corn - (16 oz)
4 large eggs
1/2 cup evaporated milk
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper


Sauté onion and green pepper until slightly softened; add tomato and sauté for 1 minute more.

In a medium-sized bowl, whisk together the eggs, milk, creamed corn and seasonings; add the sautéed vegetables.

Lightly grease a 3 1/2-quart slow cooker (or a soufflé dish which fits in a larger slow cooker) and pour the mixture in. Cook on HIGH 2 1/2 to 3 hours; add grated cheese to the top and cook until cheese is melted.

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