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Preheat the oven to 350°F.
Grease a 2 ½-quart, 11x7, or 9x9-inch baking dish.
Gently warm the milk and butter in a small saucepan or microwave-safe glass measuring cup until the butter is melted. Set aside.
In a large bowl, beat the eggs. Add the cornstarch and beat until combined.
Then stir in all 4 cans of corn, plus the sugar, salt, and pepper, plus the milk-butter mixture.
Scrape into the prepared dish and bake until the center is set (the center won’t jiggle when you nudge the dish) and the edges are browned, 40 to 60 minutes.
Cool at least 10 minutes before serving. This is best warm, not hot.