Creamed Corn - Thanksgiving Side Dish

During the summer I husk any left over corn, pop it in a freezer bag and keep in the freezer till Thanksgiving. Adding the corn to this dish makes a big difference to the flavor and texture. I mix this up on the same day and keep in fridge till ready to bake.


Ingredients (to every can of creamed corn, beat up one egg. )

3 cans creamed corn
3 eggs
Salt
Pepper
Sugar
Nutmeg
Cinnamon
3 cups frozen corn

Directions

Beat the eggs first with a dash of salt and pepper and a very little sugar.
Gradually add corn, beating all the time. I also freeze corn from the summer and throw approximately 3 cups in as well.
Pour in pyrex dish and top with nutmeg and cinnamon.
Bake at 300 Degrees F. for one hour.