Corn Pudding

This recipe came from Alice Stuteville, a friend of my mother's. It works best if cooked in a shallow glass Pyrex dish so all the corn doesn't sink to the bottom. 2 cups of corn (1 16oz can) 1-2 tbs cornstarch 2 cups milk 1tbs minced onion 3 eggs 2 tbs sugar 1 tsp salt 2 tbs butter or squeeze margarine

Combine corn and cornstarch in a saucepan and heat 3-4 minutes until it thickens. This is better than using creamed corn because they'll put anything in those cans of creamed corn, including chunks of husk.

Add remaining ingredients (be sure to add eggs slowly so they don't cook) and pour into a shallow glass Pyrex dish.

Bake at 325 degrees for one hour. The top will turn a very light golden brown when done.