Corn Pudding

The other casserole for Thanksgiving was corn pudding. It takes no time to put together but it really turns out great.

Ingredients:
2 cans creamed corn
3 tbsp butter, melted
3 eggs, beaten
2 cups milk
1-1/2 tbsp cornstarch
salt and pepper (I use lots of freshly ground pepper in this), some cayenne too
butter for the baking dish

Directions:
Preheat the oven to 350*.
In a mixing bowl, add all the ingredients and stir to mix well.
Butter the baking dish (I used a 10.5 x 14.75″ dish because that makes it a thin layer with lots of nice crust, but you could use a smaller dish and that would make it even creamier inside since it would be a thicker layer) and pour the mixture in the dish:

If you use a large baking dish, this will only take 30-40 minutes to bubble well and bake through. If you use a smaller dish, it may take closer to an hour. When it is nice and bubbly in the middle and golden brown, you know it’s done:

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