Corn Pudding IV

Ingredients

• 1 (14.75 ounce) can cream style corn
• 2 (15.25 ounce) cans whole kernel corn
• 5 eggs, beaten
• 2 cups half-and-half
• 1 cup heavy whipping cream
• 2 tablespoons all-purpose flour
• 2 tablespoons cornmeal
• + 4 more ingredients
• • 2 tablespoons white sugar
  • ¼ cup butter, melted
  • salt to taste
  • ground black pepper to taste

1. Combine cream-style corn, regular corn, eggs, half-and-half, cream, flour, cornmeal, sugar, melted butter, salt, and pepper in a 2-1/2 to 3-quart casserole. 2. Bake at 325 to 350 degrees F (165 to 175 degrees C) for 1 hour, or until set.

View full recipe at SpringPad