1 15 oz. can cream-style corn
1 15 oz. can whole kernel sweet corn (drained)
6 large eggs
1 tablespoon vanilla extract
2 cups milk
3/4 cup of sugar
1/4 teaspoon nutmeg
2&1/2 tablespoons of flour
2 tablespoons of butter (melted)
Preheat oven to 350 degrees F.
Let cream corn sit open for a minute, then skim clear liquid off top.
Spray 9 X 13 inch baking pan with non-stick vegetable spray; set aside.
Stir sugar, flour and nutmeg together in a medium bowl with a wire whisk.
Add eggs, beat well.
Beat in milk and vanilla, blending well.
Stir in corn and pour into prepared pan.
Drizzle butter evenly over the top.
Bake for about 1 hour; the center should “jiggle” when pan is gently shaken.