Preheat the oven to 400 degrees. Grease a 9 x 13 inch casserole dish or a 3 quart flat oval baking dish.

In a large bowl, lightly beat the eggs with a whisk. Whisk in the butter and sugar.

In another bowl or large measuring cup, whisk together the milk, cornstarch, and cornmeal until smooth. Add to the egg mixture and whisk until well combined.

Add the corn kernels, cream corn, salt, and vanilla and stir until combined.

Pour the mixture into the prepared pan and bake for 45 minutes to 1 hour, or until the top is lightly browned and the souffle is set. Serve immediately.