Corn Pudding

1 (15 oz) can whole kernel corn, drain
1 (14 oz) can cream-style corn
1 c evaporated milk
1/4 c margarine, melted
1/3 c cornmeal

In large bowl, mix first 5 ingredients together.  Stir in cornmeal; just till moist.  Pour into a 2-quart casserole. Bake at 350 degrees for 50 minutes, until center is set.  Serves 8.