Ingredients:
5 eggs
⅓ cup butter, melted and slightly cooled
¼ cup white sugar
½ cup milk
¼ cup cornstarch
1 - 15.25 oz. can whole kernel corn, drained
2 - 14.75 oz. cans cream-style corn
Instructions:
Preheat the oven to 400 degrees. Grease a 2-quart casserole dish.
Whisk eggs lightly in a large bowl.
Add milk, melted butter, sugar, and cornstarch; whisk until well combined.
Stir in drained corn and cream-style corn until fully blended.
Pour mixture into the prepared casserole dish.
Bake in the preheated oven until golden brown on top, about 1 hour.
Notes:
Let the pudding rest for 10 minutes before serving; this allows it to set and makes slicing easier.
Easily doubled for potlucks or large gatherings. Use two 2-quart baking dishes or bake in one deep 4-quart casserole for 65 to 70 minutes, or until the center is set.