Corn Pudding

This was posted by connie bronstine on Rhondas_Recipe_ Exchange (group is closed)

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INGREDIENTS:

5 eggs
1/3 cup butter, melted
1/4 cup white sugar
1/2 cup milk
4 tablespoons cornstarch
1 (15.25 ounce) can whole kernel corn
2 (14.75 ounce) cans cream-style corn

DIRECTIONS:

Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
In a large bowl, lightly beat eggs.
 Add melted butter, sugar, and milk.
Whisk in cornstarch.
Stir in corn and creamed corn. Blend well.
Pour mixture into prepared casserole dish.
Bake for 1 hour.