Grandma's Corn Pudding

 When I'm looking for Thanksgiving side dishes, I want something that is easy to make, feeds a crowd, can be made in advance, and of course, it must be delicious! This recipe is ABSOLUTELY all of those things! (And btw, no, this is not MY Grandma's recipe, but that's what the recipe is called, so we're sticking with it.)
 I wanted a new something to do with corn, and I happened upon this recipe on Allrecipes.com.  It's so simple! You just mix everything up, pour it into a casserole dish, and bake it! It's literally that easy. Even the cooking novice can do it. So if your family is like mine where everyone brings something, you can assign this one to someone who usually doesn't do so much cooking!
Now, I know I already have Dottie's Corn Casserole and Parmesan Corn Pudding, but this one is a little different. It's very creamy and almost custardy. (Is that a word? custardy?) It's also just sweet enough to bring out the flavor of the corn, so it's perfect for your big family holiday dinner.
 So if you'd like something new for your turkey dinner, try this one!  It's REALLY tasty!! And who knows? This just might become one of your family's new favorites!


5 eggs
1/3 cup butter, melted
1/4 cup sugar
1/2 cup milk
1/4 cup cornstarch
1 (15oz) can whole kernel corn
2 (15oz) cans cream style corn


Heat oven to 400ºF.
In a large bowl, simply stir all ingredients together in order listed, mixing well after each addition.
Pour into greased two-quart casserole dish and bake for one hour.

Tips:
 Be sure to bake it all the way through. You may have to adjust your baking time, depending on how shallow your baking dish is. It will take a little longer if your dish is a more narrow and tall, whereas a dish that is wide and shallow will take less time. You want it to be a lovely golden brown on top, and it should be set and not too jiggly in the center.
Whenever you're adding cornstarch to a recipe, it's always a good idea to add it to a COLD liquid before stirring it into whatever you're making. So in this case, stir the cornstarch into the milk before pouring it into the mixing bowl. This keeps it from clumping.
This casserole can be made a day or two in advance. Just cover it tightly with foil after baking it and store it in the fridge. Then reheat it when it's time for dinner. Your turkey should rest for about a half hour after you take it out of the oven anyway, so this is the perfect time to heat all of your casseroles and side dishes!