Corn Pudding

By Cathie davidson

Ingredients

• 1 can whole kernel corn, 12 oz
• 2 cans cream style corn
• 5 eggs
• 1/2 cup sugar
• 4 TBL cornstarch
• 1 1/2 teas. Season All season salt
• 1/2 teas. dry mustard
• 1 teas. minced onion
• 1/2 cup milk
• 1/2 cup melted butter

Preparation

Step 1

1. Preheat oven to 400 degrees
2. Grease 3 Qt. casserole
3. Combine cans of corn and eggs. Add dry ingredients. Stir in milk and butter. Pour into casserole.
4. Bake for 1 hour stirring once 1/2 way through