1 cup granulated sugar
4 tbsp. cornstarch
1/2 tsp. kosher salt
1/2 tsp. nutmeg
1 (15 oz.) can cream style corn (do not drain)
1 (15 oz.) can yellow or white corn, drained
3 eggs + 1 yolk, slightly beaten
1 tsp. vanilla extract
2 cups whole milk
2 tbsp. melted butter

Preheat oven to 400°F.

In a mixing bowl, combine sugar, cornstarch, nutmeg, and salt till well combined. Add the cream style corn, the drained yellow/white corn, eggs, vanilla, milk, and butter. Whisk well, or use an handheld electric mixer on low-medium speed for about 2 minutes, till well incorporated.

Pour into a greased 9x13-inch baking pan and bake for 30 to 35 minutes.

The pudding is like custard and should jiggle a bit when shaken at the end of baking. It will not cook completely solid. Allow to stand for 10 to 15 minutes before serving. Sprinkle lightly with nutmeg before serving, if you like.

Submitted by: VTHokie96