Cheesy Corn Pudding - cooking recipe

Ingredients

2 (16 oz.) cans yellow whole kernel corn, drained
1/2 stick oleo, softened
3 Tbsp. sugar
2 eggs, slightly beaten
1 c. milk
1/2 tsp. salt
1/4 tsp. black pepper
3/4 c. grated cheese (any type yellow cheese)
2 Tbsp. cornstarch
liquid from corn

Preparation

Dissolve cornstarch in liquid.
Blend all ingredients well with a mixer at medium speed.
Pour into an oiled casserole dish. Bake, uncovered, in 375\u00b0 oven until mixture is set and top is lightly browned.
This keeps well, refrigerated, for 3 or 4 days.