• 1 large tin whole corn
• 2 large tins cream style corn
• 1 large heavy cream
• 5 eggs well beaten
• 1 large onion diced
• 4 ozs butter
• 4 ozs flour
• 1/4 cup sugar
• 1 tsp greated nutmeg
• freshly greated white peper to taste
• pinch cinnamon

1. In a sauce pan over medium heat, melt butter. add onions and cook until tender. add flour and cook , Keep stirring about 5 minutes or until flour is cook. Add heavy cream and keep stirring with a wooden spoon.Do not boil,but let come to heat using a whisk , give it a good whisking . add both cream and whole corn,and sugar. Turn off heat. add nutmeg, white pepper and cinnamon. Give it a good stir, take about 1/2 cup of the corn mixture and pour into beaten eggs, stir and add back to corn mixture. Bake in a 350 oven. For about 30 to 35 mins
2. bake in a well grease 9* 13 glass dish.

I created this a few years ago for christmas. Everyone loved it and snice then there is always request for the recipe. It is served on many sunday luncheon. Sugar can be left out if you cannot use sugar.