1 - 15 1/4 oz can of whole corn
2 - 14.75 oz cans of cream corn
Stir into corn mixture:
1/2 - cup of milk*
1/2 - cup of melted butter*
Mix together and add to above:
1/2 - cup of sugar
4 - Tbsp of corn starch
1 1/2 - tsp of Season-All
1/2 - tsp of dry mustard
Pour into a greased casserole and bake one hour at 400F. Stir once after about 30 min.
*This is not meant to be a healthy recipe, so if you try to make it healthy, it won't come out right (believe me, I've tried). Use large eggs, and not the healthier cage-free, hormone-free eggs. They make the corn pudding runny. For the milk, it comes out best with whole milk, although it's not bad with 2%. Anything healthier than that makes the pudding runny. And for the butter, just use regular butter. I use salted and I don't know if that makes a difference, but again, the healthy butter will make it runny. So, go all out and enjoy this delicious recipe that will be a wonderful compliment to your ham or turkey dinner! Merry Christmas!