Corn Pudding

Great for family gatherings, potlucks, church fellowships. Even better when you have fresh from the garden corn instead of canned!

• Ready In: 1 hr 15 mins
• Serves: 12
• Yields: 12

Ingredients

• 1 (12 ounce) can whole kernel corn
• 2 (17 ounce) cans  cream-style corn
• 5  eggs
• 1⁄2 cup sugar
• 4  tablespoons cornstarch
• 1 1⁄2 teaspoons seasoning salt
• 1⁄2 teaspoon dry mustard
• 1  teaspoon  instant minced onion
• 1⁄2 cup milk
• 1⁄2 cup butter, melted

Directions

1. Preheat oven to 400°.
2. In mixing bowl, combine corns and eggs.
3. In separate bowl, combine dry ingredients (sugar, cornstarch, seasoned salt, mustard and onions). Add to corn and eggs. Mix well.
4. Stir in milk and melted butter.
5. Pour into greased 3 Quart casserole dish.
6. Bake for one hour at 400°, sitrring once.
7. Enjoy.