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Corn Pudding 2


2 tablespoon cornstarch
2 tablespoon water
1 cn cream style corn (#2)
6 each eggs
3 cup canned milk
1 tablespoon sugar
1 pn salt

Mix cornstarch with 2 tablespoon water to make a smooth paste. Add to #2 can of cream style corn (2-3 ears of fresh corn may be used when available). Beat eggs and add 3 cup canned milk, 1 tablespoon sugar, and salt to taste. Beat together and add to corn mixture. Pour into greased casserole or flat pan. Bake in slow (300 degree) oven until consistency of custard, 50-60 minutes, until knife comes out clean when inserted.




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