In a large bowl, lightly beat eggs. Add melted butter and sugar.
In a small bowl, whisk together the milk and cornstarch until smooth.
Stir the cornstarch/milk mixture into the egg mixture.
Add the vanilla extract and dash of nutmeg.
Stir in the drained corn and creamed corn. Blend well.
Pour mixture into prepared casserole dish.
Bake for 40-50 minutes or until the top is browned and the center is set.
Add salt to taste.
Store any leftovers in an airtight container in the refrigerator.
The calories shown are based on the recipe being cut into 12 pieces, with 1 serving being 1 piece. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**