Corn Pudding

3 large eggs
1 1/8 cups evaporated milk
3 cups canned cream-style corn
3 cups corn kernels
3 tablespoons butter, melted
3 tablespoons brown sugar
3 tablespoons cornstarch mixed with 3 tablespoons water
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 350 degrees.  Butter a 2-quart baking dish.  Best eggs and evaporated milk together in a large bowl.  Stir in all remaining ingredients and pour mixture into baking dish.  Bake for 45 minutes or until slightly browned and a knife inserted in center comes out clean.  Serve hot.

A classic favorite for Thanksgiving, or any time of the year.