1    12-oz. can whole kernel corn
2    17-oz. cans cream style corn
5    Lightly beaten eggs
1/4 c  Granulated sugar
4 tb Cornstarch
1 1/2 ts Season-All Seasoned Salt
1/2 ts Dry mustard
1 ts Instant minced ohion
1/2 c  Milk
1/2 c  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.