5 eggs, lightly beaten
1 tbsp. sugar
2 tbsp. flour
Salt and pepper to taste
1/2 c. half and half or milk
2 (16 oz.) cans cream style corn
3 tbsp. Parmesan cheese, grated
Dash powdered cinnamon

Preheat oven to 350°F.

Stir together the eggs, sugar, flour, salt, pepper and cream or milk. Add the corn. Put the mixture in a buttered casserole dish. Sprinkle the surface with the cheese. Cover and bake in preheated oven for 1 hour until a quiveringly firm custard has formed.

Dust with the merest hint of cinnamon. It should be barely discernible - just enough that someone will `Oh!' in that delighted way.

You can also bake this pudding in a 8-9 inch diameter hollowed out cooking pumpkin. Cut off top of pumpkin. Scrape out the seeds and course inner fibers. Season the cavity with salt and pepper. Place the pumpkin, cut-side down, in an ovenproof baking dish.

Bake until tender but still firm enough to support the pudding, about 45 minutes. Remove from the oven and set aside in a warm place.

Note: This can be done up to 8 hours ahead; cover and refrigerate until ready to bake the pudding.