Corn Pudding IV

Ingredients

• 2 (15 ounce) cans creamed corn
• 2 (15.25 ounce) cans whole kernel corn
• 5 eggs, beaten
• 1 pint half-and-half cream
• 1 cup heavy whipping cream
• 2 tablespoons all-purpose flour
• 2 tablespoons cornmeal
• 2 tablespoons white sugar
• 1/4 cup butter, melted
• salt to taste
• ground black pepper to taste

Directions

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.

Bake at 325 to 350 degrees F (165 to 175 degrees C) for 1 hour or until set.