Corn Pudding-Old school

•  5 large eggs
• ⅓ cup butter, melted and slightly cooled
• ¼ cup white sugar
• ½ cup milk
• ¼ cup cornstarch
• 1 (15.25 ounce) can whole kernel corn, drained
• 2 (14.75 ounce) cans cream-style corn

1. Preheat the oven to 400 degrees F 
2. Grease a 2-quart casserole dish.
3. Whisk eggs lightly in a large bowl.
4. Add milk, melted butter, sugar, and cornstarch; whisk until well combined.
5. Stir in drained corn and cream-style corn until fully blended.
6. Pour mixture into the prepared casserole dish.
7. Bake in the preheated oven until golden brown on top, about 1 hour.