Preheat oven to 325 degrees.
In a large sauté pan, sauté bell peppers and onions in 2 tablespoons of butter.
In a large bowl, mix flour, salt, sugar, and corn.
Add eggs, milk, remaining butter, and sautéed vegetables. Pour mixture into casserole. Place in a roasting pan and pour water halfway up the casserole.
Bake at 45 minutes or until pudding is golden brown.
Note: If using fresh corn, boil corn (on cob) for 3 minutes before cutting off the kernels. Try to scrape all the milk from the corn as you work.
To make the pudding extra creamy, substitute milk with half and half.