In a skillet, heat olive oil over medium heat. Add onions and red bell pepper and cook until tender and translucent, about 5-6 minutes.
Meanwhile, combine all of the other ingredients into a large bowl, stirring everything together. Add onions and red bell peppers when they are done.
Pour everything into a 2-quart casserole dish or 8" square pan. Cook until center of pudding is set (knife should come out clean when inserted into the middle) about 45 minutes. Garnish with fresh thyme and enjoy!
StorageCorn pudding is delicious the next day! Be sure to store in an airtight container in the refrigerator. Corn pudding will last 3-4 days. ReheatingCorn pudding can definitely be eaten cold. If you're reheating, I suggest warming in the oven at 350˚ F for about 20 minutes. You can also stick in the microwave at 50% power for about 3 minutes.