Corn Pudding

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4 large eggs

½ cup whole milk (or light cream)

5 tablespoons unsalted butter melted and cooled

2 tablespoons dark brown sugar

5 tablespoons cornstarch

30 ounces creamed corn (2 x 15 ounce cans)

15 ounces corn drained

1 tablespoon chives fresh, minced

salt & pepper to taste

Directions at spendwithpennies.com

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