2 16-oz. cans cream-style corn
2 16-oz. cans regular corn
5 eggs, beaten slightly
3 cups cream
2 TBS. flour
2 TBS. cornstarch
2 TBS. sugar
1/4 cup butter, melted
1 TBS. vanilla flavoring
1 TBS. almond flavoring
Dash of salt

Combine all ingredients in a 2-1/2 to 3 quart casserole dish. Bake at 350 degrees for 1 hour or until set. Serves 12 - 14. If you do half recipe, use 3 eggs.