Tuesday, January 6, 2009

Grandma's Corn Pudding .

This is pure comfort. Of course, I think corn is one of God's great gifts to mankind. Eat it, pop it, squeeze and drink it, grind it, fry it, combine it or leave it plain. Grits, cornbread, corn syrup, roasting ears - there isn't a way I don't like corn.

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.

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