1 (15 oz.) can whole kernel corn, drained
2 (15 oz. ea.) cans creamed style corn
5 eggs, lightly beaten
1/4 cup sugar
4 tbsp. corn starch
1 1/2 tsp. salt (I use Lawry's Seasoned Salt)
1/2 tsp. dry mustard
1 tsp. minced onion
1/2 cup milk
1/2 cup (1 stick) butter, melted

Mix all ingredients together, put into a greased baking dish.

Bake 1 hour at 400°F, stirring once.

Submitted by: Janine Sasser-Grafton