Corn Pudding

Place the eggs in a bowl and whisk.

Melt the butter and allow to cool slightly, then stir into the beaten eggs together with the milk and sugar.

Add the cornstarch and stir it in as well.

Grind 1 can of corn to a pulp in a blender or with a hand blender.

Fold the crushed corn and the remaining corn (from the two remaining cans) into the egg mixture and pour into a buttered baking dish.

Grate the Parmesan cheese and sprinkle over the pudding mixture.

Bake the corn pudding at about 160 °C for 1 hour on indirect heat on the grill or in the oven until golden brown.

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