Mexican Corn Pudding
Peel and finely chop the onion and garlic. Rinse the pepper, halve lengthwise, remove the seeds and white ribs and dice finely. Heat 3 tablespoons chili butter in a pan and sauté the onion, garlic and red pepper until soft. Drain the beans. Drain the corn well and finely chop with a hand blender or mixer.
Preheat the oven to 200°C (approximately 400°F).
In a bowl, whisk together the eggs, corn puree and diced peppers, stir in the beans and flour. Season with salt and pepper. Grease a baking dish with the remaining chili butter and pour in the mixture. Bake until set, 30-40 minutes.