1 can (16 1/2 oz.) creamed corn or 2 c. fresh corn, cut up
1 can (12 oz.) evaporated milk
1/3 c. sugar
3 tbsp. cornstarch
2 eggs
1 tbsp. butter

In deep casserole dish, mix creamed corn and evaporated milk. Add sugar and cornstarch. In separate bowl, whip eggs to break yolks. Add to casserole. (Mix will be "soupy".) Dot top with butter. Cover top. Bake at 350 degrees for 1 to 1 1/2 hours. Serves 4 to 6.