- 2 (15 ounce) cans cream-style corn
- 1 (14 ounce) can whole kernel corn
- 1/2 cup milk
- 5 eggs
- 1/3 cup butter, melted
- 1/4 cup white sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cream-style corn, whole kernel corn, milk, eggs, butter, sugar, cornstarch, and vanilla extract together in a bowl; pour into a 2-quart casserole dish.
- Bake in the preheated oven until pudding is cooked through and bubbling, about 1 hour.