Corn Pudding IV

Ingredients

• 0.3 cup butter melted
• 14.8 ounce regular corn cream style canned
• 2 tablespoons cornmeal 
• 5  eggs beaten
• 2 tablespoons flour all-purpose
• 12 servings ground pepper black to taste
• 2 cups half-and-half 
• 1 cup heavy whipping cream 
• 12 servings salt to taste
• 2 tablespoons sugar white
• 30.5 ounce kernel corn whole canned

Equipment

• oven

Directions

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.