|1 can||evaporated milk (6 oz.)|
|1/4 cup||granulated sugar|
|1 can||creamed corn (16 oz.)|
|1/4 tsp||freshly ground black pepper|
|1 tbsp||unsalted butter|
1. Lightly grease a 7 x 7-inch baking dish with corn oil. Preheat oven to 350ï¿½F (180ï¿½C). 2. In a small bowl beat the eggs and evaporated milk until blended. 3. Stir the sugar and cornstarch together in a small bowl and add them slowly to the egg mixture, beating constantly, until blended. Fold in the corn, salt and pepper. 4. Pour the mixture into the greased baking dish and dot with the butter. 5. Bake until the pudding is set and golden brown on top, about 1 hour. Serve hot from the dish.