Recipe By: lisa cohen
“This corn pudding is definitely comfort food.”
- 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
- 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.