1 (12 oz.) can whole kernel corn
2 (17 oz.) cans creamed corn
5 eggs, lightly beaten
1/2 c. sugar
4 tbsp. cornstarch
1 1/2 tsp. seasoned salt
1/2 tsp. dry mustard
1 tsp. instant minced onion
1/2 c. milk
1/2 c. melted butter

Combine corn and eggs. Add remaining ingredients. Pour into greased 3 quart casserole. Bake at 400 degrees for 1 hour, stirring once.