Corn Pudding

8 ingredients
9 steps

Ingredients

  • 1 (12 oz.) can whole kernel corn, drained
  • 2 (17 oz.) cans creamed corn
  • 5 slightly beaten eggs
  • 1/2 c. sugar
  • 4 Tbsp. cornstarch
  • 1 1/2 tsp. seasoned salt
  • 1/2 tsp. dry mustard
  • 1 tsp. instant minced onion

Directions

  1. 1
    Mix together all ingredients.
  2. 2
    Stir in 1/2 cup each milk and melted butter.
  3. 3
    Pour into greased 3-quart casserole.
  4. 4
    Bake 1 hour at 400°.
  5. 5
    Stir halfway through baking time.
  6. 6
    May be made day before serving.
  7. 7
    Bake 50 minutes.
  8. 8
    Refrigerate overnight.
  9. 9
    Next day, bake 30 to 45 minutes at 325° or until warmed through. Serves 12.

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