1 (13 oz.) can evaporated milk
1 (17 oz.) can cream style corn
3 tbsp. cornstarch
2/3 c. sugar
3 eggs, beaten
1 tsp. vanilla
1/2 tsp. salt
1/2 stick butter, melted

In mixing bowl, combine milk, corn and cornstarch. Add sugar, eggs, vanilla and salt. Pour into a 1 1/2 quart casserole dish. Spoon melted butter over top. Cook at 350°F for 1 hour or until top is brown and pudding is set, not soupy.