Corn Pudding - cooking recipe

Ingredients

1 (12 oz.) can whole kernel corn, drained
2 (17 oz.) cans creamed corn
5 slightly beaten eggs
1/2 c. sugar
4 Tbsp. cornstarch
1 1/2 tsp. seasoned salt
1/2 tsp. dry mustard
1 tsp. instant minced onion

Preparation

Mix together all ingredients.
Stir in 1/2 cup each milk and melted butter.
Pour into greased 3-quart casserole.
Bake 1 hour at 400\u00b0.
Stir halfway through baking time.
May be made day before serving.
Bake 50 minutes.
Refrigerate overnight.
Next day, bake 30 to 45 minutes at 325\u00b0 or until warmed through. Serves 12.