Corn Pudding - cooking recipe

Ingredients

1 can corn Niblets or whole kernel corn, drained
2 cans cream-style corn
5 eggs, lightly beaten
1/2 c. sugar
1 c. milk
1/2 tsp. dry mustard
1 tsp. instant minced onion or 1 medium onion, chopped fine
dash of cayenne pepper
1 c. shredded or cut up Cheddar cheese
2 Tbsp. butter or margarine

Preparation

Mix corn
and
eggs.
Stir
in sugar, onion and seasonings. Add
milk
and cheese.
Mix well.
Pour into buttered 3 quart casserole.
Dot
with butter.
Bake, uncovered, in 400\u00b0 oven 1 hour
or until knife comes out clean.
Stir once after 30 minutes cooking.
Serves 8.