2 eggs, lightly beaten
1 can creamed corn
1 can evaporated milk
1/4-1/2 c. sugar
2 tbsp. butter

Mix cornstarch and sugar. Add eggs and melted butter. Mix in the corn and evaporated milk. (For dessert pudding, add 1 teaspoon vanilla extract). Bake in 1 quart uncovered casserole dish at 350 degrees almost 1 hour. Shake lightly to see if it does not get hard - a soft curd custard consistency. Can be doubled. Serve hot (let stand 5-10 minutes) or cold.