Ermin's French Bakery and Caf�'s Corn Pudding

2 cups whole milk
4 cups heavy whipping cream
9 eggs
2 tablespoons cornstarch
1/2 cup melted butter
2 cups sugar
2 1-pound bags frozen sweet corn or about 5 to 6 cups fresh corn

Heat oven to 350 degrees Fahrenheit.

Lightly grease a 9-inch-by-13-inch baking pan.

Beat together milk, cream, eggs and cornstarch until thoroughly mixed, but not foamy (about 1-1/2 minutes on medium speed). Stir in butter, sugar and corn. Pour into baking pan (mixture will fill it almost to the brim).

Bake 1-1/2 hours, or until mixture resembles a thick pudding or custard.

Serves 12 to 14.