2 large eggs

2 cups half and half, milk can be used instead

2 teaspoons pure vanilla extract

4 tablespoons sugar

8 ¼ ounces creamed sweet corn

1 ½ cups cooked rice

Cinnamon and sugar mixture, 1 teaspoon cinnamon and 1 tablespoon sugar

Preheat oven to 350 degrees.

In an ungreased casserole dish, whisk together eggs, half and half, vanilla extract and sugar.

Add corn and rice and combine.

Bake for 35 minutes. Stir to distribute corn throughout the pudding.

Sprinkle top with cinnamon and sugar mixture and bake for another 25 to 30 minutes or until center does not jiggle.

Serve warm or cold.