2 (15 oz.) cans cream-style corn, drained
3 eggs, beaten well
3 tbsp. cornstarch
1 tsp. salt
1/2 c. sugar
1 tbsp. butter, melted
2 c. milk, scalded

Beat eggs in a medium bowl. Add cornstarch, salt, sugar and melted butter. Mix well. Add drained corn and scalded milk; blend with egg mixture and stir until smooth. Pour into a well buttered casserole and bake at 350°F until firm, approximately 40 minutes.

Yield: 6 to 8 servings.