Ingredients:
1 (17 ounce) cans cream-style corn
1 (17 ounce) cans whole kernel corn, drained
1/4 cup milk
3 tablespoons sugar
2 eggs, beaten
2 tablespoons cornstarch
Directions:
Preheat the oven to 350.
Lightly grease a 2-quart casserole.
In a large bowl, mix together all the ingredients.
Pour the mixture into the greased casserole.
Bake the pudding for 1 hour and 10 minutes, until firm in the center and golden.
Servings: 6-8
Time preparation: 5 min.
Time total: 75 min.