Preheat oven to 350˚F, pace rack in center of oven.
Lightly butter a 10 x 15-inch baking dish.

In a large skillet, melt butter over medium heat. Add bell peppers, scallions and garlic. Stir often until bell pepper softens, about 4 minutes. Remove and set aside.

In a blender, process 3 cups of corn with the heavy cream until smooth. Transfer to a large bowl. Add the remaining corn, milk, beaten eggs, salt and white pepper. Stir in the vegetables. Transfer to the buttered baking dish.

Place the dish in a large roasting pan. Pour in boiling water to come 1/2 inch up the outside of your baking dish. Bake until knife inserted into center of pudding comes out clean,  about one hour. Remove dish from roasting pan and let sit for at least five minutes before serving.

Note: For a Southwestern flair to your corn pudding, use:

• 1 red bell pepper instead of green
• Add to vegetables 2 jalapenòs peppers seeded and minced and sautéed.