Cream Corn Pudding
Ingredients
- 2 cans creamed corn
- 1 can whole kernel corn
- 4 eggs, well beaten
- ⅓ cup sugar
- 3 Tbsp cornstarch
- 1 Tbsp minced onion
- 1½ tsp ground mustard
- 1½ cubes butter, melted
- 1½ tsp seasoned salt
Instructions
- Preheat oven to 350º.
- Combine corn and eggs in large bowl.
- Add sugar, cornstarch, onion, season salt, and mustard.
- Stir in milk and butter.
- Pour into 3 quart casserole dish.
- Bake 1 hour, stirring once halfway.