- 3 eggs
- 1/2 cup melted margarine
- 1/2 cup white sugar
- 1 (16 ounce) can whole kernel corn, drained
- 2 (15 ounce) cans cream-style corn
- 2 teaspoons cornstarch
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9×13 baking dish; set aside.
- Beat eggs until fluffy in a large bowl. Stirring constantly, pour in melted margarine. Stir in sugar, whole kernel corn, and cream-style corn until well combined. Dissolve the cornstarch in the milk; combine with the corn mixture. Stir in vanilla. Pour the mixture into the prepared baking dish.
- Bake in the preheated oven until the pudding is puffed and golden, and a knife inserted into the center comes out clean; about 1 1/2 hours.