Preheat oven to 350°F. Butter a 1 ½ quart souffle dish or casserole.
In a large bowl, beat the eggs until light and frothy. Stir in the corn, onions, and bell peppers.
In a small bowl, stir together the flour, a large pinch of cayenne pepper and a pinch of salt. Add to the corn mixture, stirring to blend. Stir in the butter and half-and-half and mix well. Pour into the prepared dish and place the dish in a baking pan that is larger than the dish containing the pudding. Pour hot water into the baking pan to reach about one-fourth of the way up the sides of the dish.
Carefully transfer the baking dish to the oven. Bake the pudding until the top is golden and a knife inserted in the center comes out clean, about 40 minutes. Let rest for 5 minutes before serving.
Notes
Recipe borrowed from Williams-Sonoma Cooking at Home, by Chuck Williams.
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