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.
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