Sweet Corn Souffle - cooking recipe

Ingredients

10 eggs, whipped to frothy
4 cups heavy whipping cream
1/2 cup sugar
1/4 cup flour
2 tablespoons salt
2 (15 1/4 ounce) cans whole kernel corn, drained
2 (15 1/4 ounce) cans creamed corn
2 tablespoons butter

Preparation

Whip eggs until frothy and light yellow, add the heavy cream. Combine the sugar, flour and salt and add to the eggs. Fold in all of the corn.
Pour into a buttered casserole dish and dot with the butter. Bake at 350* for 45-60 minutes until set.