Corn Pudding - cooking recipe

Ingredients

2 (16 oz.) cans cream-style corn
2 (16 oz.) cans whole kernel corn
5 eggs, lightly beaten
1 pt. half and half
1 c. cream
2 Tbsp. flour
2 Tbsp. cornmeal
2 Tbsp. sugar
1/4 c. melted butter
salt and pepper to taste

Preparation

Combine all ingredients in a 3-quart casserole dish.
Bake at 325\u00b0 to 350\u00b0 for 1 hour, or until set.
Serves 12 to 14.
Can be halved.
If so, use 3 eggs.