Corn Pudding(This Is A Modified Mccormick Spice Recipe)

• 1 (12 oz.) can whole kernel corn
• 2 (17 oz.) cans cream-style corn
• 4 lightly beaten eggs
• 1/4 c. sugar
• 4 Tbsp. cornstarch
• 1 1/2 tsp. McCormick Season-All salt
• 1/2 tsp. dry mustard
• 1 tsp. instant minced onion
• 1/2 c. milk
• 1/4 c. butter

1. In a large bowl, combine first 3 ingredients.
2. Stir in sugar, cornstarch, salt, mustard, onion and milk.
3. Melt butter in a 3-quart casserole and coat the inside of the casserole with it. (You can do this easily in the microwave.)
4. Stir the melted butter into the mix.
5. Pour the whole mix into the greased casserole.
6. Bake at 400u0b0 for 1 hour.
7. Stir it 1 time, about halfway through the baking cycle (before it sets).
8. Makes 6 to 8 servings.

whole kernel corn, creamstyle, eggs, sugar, cornstarch, seasonall, dry mustard, onion, milk, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=456853 (may not work)