• 2 cans whole kernel corn, drained –
• 2 cans creamed corn –
• 5 large eggs, lightly beaten –
• 1/2 cup sugar –
• 4 tablespoons cornstarch –
• 1 1/2 teaspoons seasoning salt –
• 1/2 teaspoon dried minced onion –
• 1/2 cup milk –
• 1/2 cup melted butter –
• Preheat oven to 400°F.
• Spray a 3 qt. casserole dish or 9×13 in. glass baking dish (or even disposable aluminum pan) with cooking spray or oil.
• In a large bowl, lightly beat the eggs. Add in the sugar, cornstarch, seasoned salt, dry mustard, and dried minced onion. Mix well.
• Stir in the corn, milk, and melted butter.
• Pour the mixture into the prepared dish.
• Bake for 1 hour, stirring once, or until set and lightly browned, but still soft.
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