3 lg. eggs
17 oz. can creamed corn
10 oz. pkg. frozen corn niblets, thawed
1/2 c. flour
1/2 c. heavy cream
2 tbsp. sugar
2 tbsp. butter, melted
1 1/2 tsp. salt

Preheat oven to 350 degrees. Beat eggs well in large bowl. Add all remaining ingredients, mixing well but not enough to crush corn niblets. Pour into rectangular 1 1/2 or 2 quart baking dish. Place dish in 13 x 9 x 2 inch baking dish and set larger dish on center oven rack. Carefully fill larger dish with 1 inch hot water. Bake 1 hour at 350 degrees until pudding is set. Serves 4.