Corn Pudding - cooking recipe

Ingredients

12 oz. can whole kernel corn, drained
2 (17 oz.) cans cream-style corn
5 eggs, lightly beaten
1/2 c. sugar
1/4 c. cornstarch
1 1/2 tsp. seasoned salt
1 tsp. instant minced onion
1/2 tsp. dry mustard
1/3 c. milk
1/2 c. melted butter or margarine

Preparation

Combine both types of corn with eggs.
Mix sugar, cornstarch, seasoned salt, onion and dry mustard.
Add to corn mixture.
Stir in milk and butter.
Pour into greased 3-quart casserole.
Bake at 400\u00b0 for 1 hour, stirring once.
Makes 6 to 8 servings.