Recipe - Corn Pudding Robert

1 12oz. can whole kernel corn
2 17oz. cans cream style corn
5 Lightly beaten eggs
One fourth cup Granulated sugar
4 tablespoon Cornstarch
1 One half teaspoon SeasonAll Seasoned Salt
One half teaspoon Dry mustard
1 teaspoon Instant minced ohion
One half cup Milk
One half cup Melted butter

Combine whole kernel corn, cream style corn and eggs.
Add sugar, cornstarch, saesoned salt, dry mustard and instand minced
onion. Stir in milk and melted butter.
Pour into greased 3 qt. casserole. Bake in 400 degree oven 1 hour,
stirring once. Serves 8.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini