Corn Pudding - cooking recipe

Ingredients

1 (15 oz.) can cream-style corn
1 (15 oz.) can evaporated milk
2 eggs
3/4 c. sugar
1 tsp. margarine
3 Tbsp. cornstarch
dash of salt
dash of nutmeg

Preparation

In a 2-quart casserole, blend cornstarch and sugar.
Blend in eggs.
Add corn and milk; stir.
Add a small dash of salt, if desired; stir.
Top with pat of butter; sprinkle with nutmeg. Bake at 350\u00b0 for 1 hour to 1 hour and 15 minutes.
It is done when there is no liquid on top.
Let stand 5 minutes before serving.