Corn Pudding
1 (12oz) can whole kernel corn 2 (17oz) cans cream style corn 5 eggs, lightly beaten 1/2 cup sugar 4 tbsp cornstarch 1 1/2 tsp Season-All seasoned salt 1/2 tsp dry mustard 1 tsp instant minced onion 1/2 cup each milk and melted butter Combine corns and eggs. Add mixture of sugar, cornstarch, seasoned salt, dry mustard and instant onion. Stir in milk and butter. Pour into greased 3-quart casserole. Bake in 400* oven 1 hour, stirring once.
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