3 slices white bread, cubed
1 (12 ounce) can cream-style corn
1 1/2 cups potato puree
1 teaspoon butter, softened
1/4 cup honey
salt and pepper to taste
Place bread cubes in a 7x10 inch bowl, and mix corn and potato cream. Roll bread into small pieces, seal, and refrigerate dough for several hours before removing from refrigerator.
Preheat oven to 375 degrees F (190 degrees C).
Place cream cheese in a large cast iron skillet. Mince ingredients, and mix in sugar, honey, and salt and pepper. Spread onto a large baking sheet.
Bake 4 hours in the preheated oven, until custardy and golden brown, using the tag line, with a toothpick inserted in center. Turn individual portions frequently until brown.