- 4 eggs, beaten
- 1 stick butter, melted
- 1 cup heavy cream
- 1 teaspoon salt
- 1/3 cup sugar
- pinch cayenne
- 2 cans of creamed corn, not the unsalted kind
- 2 10 oz. boxes of frozen corn, semithawed
Preheat oven to 350. Mix everything but the creamed corn and frozen corn in a large bowl.
Mix in the creamed corn, then the frozen corn. Pour into ungreased 13x9x2 baking dish. Bake one hour, until the top is golden and custard is set.