Virginia Corn Pudding

Heat oven to 350F.

Drain corn if canned. Mix corn with flour, then add salt, a little cayenne, and a few gratings of nutmeg. Stir in well-beaten eggs, cream, and milk. Butter a baking dish and melt remaining butter, stirring it into corn mixture; pour corn into baking dish and sprinkle top with parsley. Set dish in a pan of hot water and bake for about 50 minutes.