Starving-Student Corn Pudding

5 eggs
1/3 cup of melted butted
1/4 cup of white sugar
1/2 cup of milk
4 tablespoons of cornstarch
1 (15 ounce) can of whole kernel corn, drained
2 (14.75 ounce) can of cream-style corn

Preheat the oven to 400 degrees F.

Butter a 2 quart casserole.

In a large bowl, lightly beat the eggs. Add the melted butter, the sugar, and the milk.

Whisk in the cornstarch. Stir in the corn and the cream-style corn. Blend well.

Pour the mixture into the prepared casserole.

Bake for 1 hour. The pudding should be pleasingly golden and a toothpick inserted should come out clean.

Serve.