Smith Family Corn Pudding

A Thanksgiving tradition in our family for over 100 years

1 (15 oz) cans of creamed corn
2 10 oz packages of frozen corn niblets, defrosted ( or cans )
1/2 cup flour
1 tsp. salt
4 eggs beaten
1 cup 1/2 & 1/2
1/2 cup melted butter 

Optional: 3/4 tsp. cinnamon 2 tbs. sugar
Combine all ingredients with melted butter. Pour into greased 9 X 12 casserole pan.
Bake, uncovered, 1 hr.

**This recipe originated with Grandma’s ( Lorraine Smith Griffin ) Grandmother, Margaret White Smith. It is believed that how to make it came from her mother, Martha Ellen Deale White ( born 1840 in Maryland) later of Washington DC and wife of Martin Mathias White.