Creamy Corn Pudding Without Jiffy Mix

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1. 1Step 1: Preheat oven to 350 degrees F and grease a 9-by-13-inch baking dish with butter.
2. 2Step 2: In a large bowl, add 1 15.25-ounce can whole kernel corn, drained and 2 14.75-ounce cans cream-style corn and whisk them together. Add 3 large eggs and 1/4 cup white sugar and whisk it all together.
3. 3Step 3: In a medium bowl, warm 1/3 cup whole milk in the microwave to about 100 degrees F and set aside. Add 1/3 cup unsalted butter, melted to the milk and then stir in 1/4 cup cornstarch. Whisk all of the ingredients together until the cornstarch has dissolved.
4. 4Step 4: Add the milk mixture to the bowl with the corn mixture, then add 1 teaspoon salt and 1/2 teaspoon ground white pepper. Whisk everything together until all ingredients are evenly mixed in.
5. 5Step 5: Pour the corn mixture into the prepared dish and place in the oven to bake for 60-70 minutes. Check it from time to time so it's not getting too dark on top.
6. 6Step 6: When it's done, the top should be golden brown around the edges, and the middle may still have a slight jiggle to it. Remove the corn pudding from the oven and let it set up for about 10 minutes.