I revised this recipe I found in an old fund raising cookbook that a local church was selling in the late 70's. My recipe is a thicker, sweeter and chunkier version of the one in the book. Our family always makes it for holiday meals on Thanksgiving, Christmas and Easter. If you want to "double" the recipe, use 1 can of creamed corn as called for in the recipe and increase the corn to 2 cans.
Heat oven to 350 degrees F. Generously coat a 2-3 quart baking dish with cooking spray. Set aside.
In a large bowl, combine the flour, sugar and salt. Add the eggs and mix well. Mix in the cream and melted butter, Whisk with a wire whisk until all combined. Add the drained corn and creamed corn and mix until all combined.
Transfer to prepared baking dish.
Bake for 1 hour to 1 hour 15 minutes or until edges start to brown and middle is set.