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Corn Pudding

5 eggs

⅓ cup butter, melted

¼ cup white sugar



½ cup milk

4 tablespoons cornstarch



1 (14 ounce) can corn kernels, drained

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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