Aunt Eliza'S Corn Pudding - cooking recipe

Ingredients

8 oz. can creamed corn
2 to 4 Tbsp. butter or margarine
1/4 c. sugar
1/4 tsp. cinnamon
1/2 tsp. nutmeg (a must)
1/4 c. milk (evaporated is best)
1 egg
1/2 tsp. cornstarch (for consistency)

Preparation

Combine
cornstarch
with egg, sugar, cinnamon and milk. Blend in creamed corn.
Pour all in baking dish.
Sprinkle with nutmeg and
top with pats of butter.
Bake 45 minutes to 1 hour until firm at 325\u00b0.
A delightful main dish!