Ippy's Corn Pudding

Here is one of the greatest cold-weather side dishes in the world. This is a most requested recipe, that goes great with many entrees. Guests who try it once will ask you for the recipe. Originally a lady named Ippy Patterson, learned of this recipe from a lady she knew in San Francisco.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 4  eggs, beaten
• 1⁄2 cup butter, melted
• 1  cup heavy cream
• 1  teaspoon salt
• 1⁄3 cup sugar
• 1⁄2 cup flour
• 1  pinch cayenne pepper
• 2 (14 3/4ounce) cans  creamed corn (do not use unsalted corn)
• 2 (10 ounce) boxes  frozen  corn niblets, semi-thawed

Directions

1. Preheat oven to 350.
2. Mix together all ingredients except both kinds of corn.
3. Gently mix in creamed corn.
4. Add corn niblets, taking care not to crush kernels.
5. Pour into ungreased Pyrex or china baking dish, about 9x13x2".
6. Bake 1 hour, or until top is golden and custard is set.