1 (14 ounce) can whole kernel corn
½ cup milk
5 eggs
⅓ cup butter, melted
¼ cup white sugar
¼ cup cornstarch
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Mix cream-style corn, whole kernel corn, milk, eggs, butter, sugar, cornstarch, and vanilla extract together in a bowl; pour into a 2-quart casserole dish. Bake in the preheated oven until pudding is cooked through and bubbling, about 1 hour.