Corn Pudding

6 eggs
1 pint whipping cream
1 pint Half & Half
1/3 cup sugar
1 teaspoon salt
2 cans shoe peg corn, drained

Blend all ingredients except corn. Hear oven to 350 degrees.
Put drained corn in the bottom of a shallow Pyrex dish, gently pour custard mixture over top.
Bake at 350 degrees for 10 minutes and lower oven to 325 degrees. Continue baking 30 - 40 minutes. Don't overbake. It will hold in a warm oven.

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