2 (15 oz.) cans creamed corn
2 (10 oz.) pkg. frozen corn niblets, defrosted
1/2 c. flour
1 tsp. salt
4 eggs, beaten
1 c. cream
1/2 c. melted butter
2 tbsp. sugar
3/4 tsp. cinnamon

Preheat oven to 350 degrees. Combine creamed corn, niblets, flour, salt, eggs, cream and melted butter. Mix well and pour into a 9 x 12 casserole pan. Bake uncovered for 35 minutes. Mix sugar and cinnamon; sprinkle on top. Bake uncovered 30 minutes more. Serves 6 to 8.