While this is a traditional Thanksgiving treat, it's good any time of year.  It's creamy, tasty and habit forming.

Corn Pudding

1 cup skim or low-fat milk
2 Tbsp. butter or non-hydrogenated margarine
1 can whole kernel corn, well drained
2 large eggs, well beaten
1 can creamed corn
1 Tbsp. brown sugar
2 Tbsp. corn starch
pinch of nutmeg
few shakes of black pepper to taste
 

Preheat oven to 350º.  Butter a 6-cup casserole dish or square glass cake dish.  Add butter or margarine and drained whole kernel corn to milk, place in a microwave-proof container and heat to boiling.

In a separate bowl, beat the eggs with a fork or whisk.  Add the creamed corn and combine.  Add the brown sugar, corn starch, nutmeg and pepper, and beat well to combine.  Slowly add the hot milk mixture while beating.  Pour into the casserole. 

Bake for 40 to 45 minutes, or until top is lightly browned and corn pudding feels somewhat firm to the touch.  Serve warm as a side dish.

Leftovers, if any, are great when heated in the microwave.
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