Dick Daniels’ Corn Pudding

2 cans (15.25 ounce) whole kernel corn
1 can (14.75 ounce) creamed corn
4 eggs, beaten
1/3 cup butter, melted
1/2 cup milk
3 tbsp flour
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla
Pour corn and creamed corn in a mixing bowl.  Add remaining ingredients and mix well.  Pour into a greased casserole dish.  Bake 50 minutes to an hour at 400 degrees until the center is set.