2 (15 oz.) cans creamed corn
2 (10 oz.) pkg. frozen corn niblets, defrosted
1/2 c. all-purpose flour
1 tsp. salt
4 eggs, beaten
1 c. cream (you may substitute evaporated milk)
1/2 c. butter, melted
2 tbsp. sugar
3/4 tsp. cinnamon

Combine creamed corn, niblets, flour, salt, eggs, cream and melted butter. Mix well and pour into 9 x 12-inch casserole dish.

Bake at 325°F, uncovered, 35 minutes. Mix sugar and cinnamon. Sprinkle on top.

Bake, uncovered, 30 minutes more.

Serves 8.