(by Shirley McNevich)
2 - 15oz. cans DelMonte cream style corn
1 - 15oz. can Dole whole kernel corn (drained)
4 TBSP cornstarch
1/2 cup whole milk
1/4 cup white sugar
1/3 cup butter (melted)
5 beaten eggs
In a bowl add beaten eggs, melted butter, white sugar and milk--stir well. Add cornstarch--stir with a whisk until blended. Add creamed corn and whole corn--stir until mixed. Pour the mixture into a greased 2 qt. casserole dish. Bake at 400 degrees for 50-60 minutes.
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