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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.