Confetti Corn Pudding

Butter or vegetable shortening for greasing pan
2 slices bacon, chopped
1 small green pepper, chopped
1 small onion, chopped
1 (14 3/4 ounces) can cream-style corn
1 cup frozen whole kernel corn
2 large eggs, beaten
1/2 cup fresh or frozen cranberries, coarsely chopped
1/2 cup buttermilk
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Dash ground nutmeg

Heat the oven to 350 degrees. Lightly grease 8 (6-ounce) ramekins or custard cups, or lightly grease a 1 1/2-quart casserole. Place the ramekins on a jellyroll pan.

Cook the bacon, green pepper and onion in a small skillet over medium heat, until the bacon is cooked through and the vegetables are tender.

In a medium mixing bowl, mix the bacon mixture with the remaining ingredients. Divide among the ramekins or turn into the casserole.

Bake the ramekins for 40 to 45 minutes, the casserole for 50 to 60 minutes, or until the center is set.

Makes 8 servings.