While this is a traditional Thanksgiving treat, it's good any time of year. It's creamy, tasty and habit forming.
1 cup skim or low-fat milk
Preheat oven to 350║. Butter a 6-cup casserole dish or square glass cake dish. Add butter or margarine and drained whole kernel corn to the 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.