(SERVES FOUR)
4 eggs
16 ounces cream-style corn
3 tablespoons all-purpose flour
1 tablespoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup half & half
1 tablespoon melted butted
In a medium bowl, beat eggs until thick. Stir in the corn, flour, sugar, salt, and pepper. Pour the mixture into a greased 1-1/2 quart casserole. Combine half & half and melted butter; pour this over the corn mixture, stirring through twice. Bake at 325 ° for 1 hour and 15 minutes, or until a knife inserted into the center comes out clean. Serve immediately, as you would a soufflé.