1 (1 lb. 1 oz.) can Stokely's golden cream style corn
1 c. milk
1 tbsp. sugar
3 lg. eggs
1 tbsp. butter, melted
2 tbsp. cornstarch

Mix cornstarch with enough water to make a paste. Boil corn and milk for 10 minutes; stir in butter, sugar and beaten egg yolks. Stir in cornstarch mixture; beat egg whites (not too stiff) and fold into the corn mixture. Pour into a lightly greased 2-quart casserole. Bake uncovered in a 350 degree oven for 35 minutes. Do not open the oven door while casserole is baking! Yield: 8 to 10 servings.