Corn Pudding II

Directions

1. 1
   Mix cornstarch with 2T water to make a smooth paste.
2. 2
   Add to #2 can of cream style corn (2-3 ears of fresh corn may be used when available).
3. 3
   Beat eggs and add 3 c canned milk, 1T sugar, and salt to taste.
4. 4
   Beat together and add to corn mixture.
5. 5
   Pour into greased casserole or flat pan.
6. 6
   Bake in slow (300 degree) oven until consistency of custard, 50-60 minutes, until knife comes out clean when inserted.