Corn Pudding - cooking recipe

Ingredients

1 (12 oz.) can whole kernel corn
2 (17 oz.) cans cream-style corn
5 eggs
1/2 c. sugar
4 Tbsp. cornstarch
1 1/2 tsp. salt
1/2 tsp. dry mustard
1/2 c. milk
1/2 c. butter, melted

Preparation

Combine whole and cream-style corns and slightly beaten eggs. Add sugar, cornstarch, salt and mustard.
Stir in melted butter and milk.
Pour into greased, 3-quart casserole.
Bake at 400\u00b0 for 1 hour, stirring once.