Corn Pudding Iv - cooking recipe

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

Preparation

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.