Corn Pudding

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

1 12 oz. can whole kernel corn
2 17 oz. cans cream style corn
5 eggs lightly beaten
½ c. milk
½ c. butter
1½ tsp. Seasoned-All seasoned Salt
½ tsp. dry mustard
1 tsp. instant minced onion

Directions: Combine 1 12 oz. can whole kernel corn, 2 17 oz cans cream style corn and 5 lightly beaten eggs. Add mixture of ½ c. sugar, 4 tbsp, cornstarch, 1/1/2tsp. Season-All seasoned Salt, ½ tsp. Dry mustard and 1 tsp. Instant Minced Onion. Stir in ½ c. each milk and melted butter. Pour into greased 3 qt. casserole. Bake in 400F. oven for 1 hr. stirring once.