2 large eggs
1 can evaporated milk -- 6 ounce can
1/4 cup sugar
1 tablespoon cornstarch
1 16oz can creamed corn
1 teaspoon salt
1/4 teaspoon black pepper -- freshly ground
1 tablespoonunsalted butter or margarine
1) Lightly grease a 7 by 7 inch baking dish with corn oil. Preheat the oven to 350Ό F.
2) Beat the eggs and evaporated milk in a small bowl until
blended. Stir the sugar and cornstarch together in a small
bowl and add them slowly to the egg mixture, beating
constantly, until blended. Fold in the corn, salt, and
pepper. Pour the mixture into the greased baking dish and
dot with the butter.
3) Bake until the pudding is set and golden brown on top,
about 1 hour. Serve hot from the dish.