- 1 egg
- 3 tablespoons melted margarine
- 3 tablespoons sugar
- 1 can cream style corn
- 3/4 teaspoon cornstarch
- 3 tablespoons milk
- 1/4 teaspoon vanilla extract
Preheat an oven to 350 degrees F (175 degrees C). Grease a small 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.