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

Beat eggs well in large bowl. Add remaining ingredients. Mix well but do not crush corn niblets. Pour into 1 1/2 or 2 quart baking dish. Place dish in 13"x9"x2" pan and place in oven. Fill larger bowl with 1" boiling water. Bake 1 hour or until set.