Corn Pudding

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

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