Mccormick Spices Corn Pudding - cooking recipe

Ingredients

12 ounces whole kernel corn
2 (17 ounce) cans cream-style corn
5 eggs, lightly beaten
1/2 cup sugar
4 tablespoons cornstarch
1 1/2 teaspoons mccormick's season salt
1 1/2 teaspoons dry mustard
1 teaspoon mocormick's instant minced onion
1/2 cup milk
1/2 cup melted butter

Preparation

Combine the whole corn, the cream corns and the eggs in a bowl and set aside.
In a separate bowl, combine corn starch, season salt, dry mustard, onion.
Add the dry ingredients to the wet ingredients.
Stir in the milk and butter.
Pour into a 13x9 pan.
Bake at 400 for 60 minutes, stirring after 1/2 hour.