2 (16 oz.) cans creamed corn
6 eggs, beaten
1 1/2 c. cracker crumbs
2/3 c. melted butter
1 1/2 c. cream
2/3 c. finely chopped green bell pepper
2/3 c. finely chopped carrots
2/3 c. finely chopped celery
2/3 c. finely chopped onion
2 tbsp. sugar
2 tsp. salt
16 drops Tabasco sauce

Combine corn, eggs, cracker crumbs, butter, cream, remaining vegetables and seasoning sin large bowl in order listed; mix well. Pour into buttered baking pan. Bake for 50-60 minutes or until custard is set.