Corn Pudding Casserole - cooking recipe

Ingredients

1 (12 oz.) can whole kernel corn
2 (17 oz.) cans creamed corn
5 eggs, slightly beaten
1/2 c. sugar
4 Tbsp. cornstarch
1 1/2 tsp. Season-All seasoned salt
1/2 tsp. dry mustard (optional)
1 tsp. instant minced onions
1/2 c. milk
1/2 c. melted butter

Preparation

Combine corn, creamed corn and eggs.
Add mixture of sugar, cornstarch, seasoned salt, dry mustard and minced onions.
Stir in milk and melted butter.
Pour into greased 3-quart casserole. Bake at 400\u00b0 for 1 hour, stirring once.