Ippy'S Corn Pudding - cooking recipe

Ingredients

4 eggs, beaten
1/2 cup butter, melted
1 cup heavy cream
1 teaspoon salt
1/3 cup sugar
1/2 cup flour
1 pinch cayenne pepper
2 (14 3/4 ounce) cans creamed corn (do not use unsalted corn)
2 (10 ounce) boxes frozen corn niblets, semi-thawed

Preparation

Preheat oven to 350.
Mix together all ingredients except both kinds of corn.
Gently mix in creamed corn.
Add corn niblets, taking care not to crush kernels.
Pour into ungreased Pyrex or china baking dish, about 9x13x2\".
Bake 1 hour, or until top is golden and custard is set.