Nana’s Corn Pudding
“Nana Sharon found this corn pudding to make for Ellen and Sam’s baby shower, with the theme Caftans and Casseroles. It won Best Casserole. Good thing she doubled the recipe.
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Ingredients
5 large eggs
1/3 cup butter, melted and slightly cooled
1/4 cup white sugar
1/2 cup milk
1/4 cup cornstarch
1 (15.25 oz) whole kernel corn, drained
2 (14.75 oz) cans cream-style corn
Directions
Gather all the ingredients. Preheat oven to 400 degrees F. 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 casserole dish.
Bake until golden brown on top, about 1 hour.
