2 cans corn, drained
2 cans cream-style corn
5 eggs
1/2 c. sugar
4 tbsp. cornstarch
1 1/2 tsp. salt
1/2 tsp. dry mustard
1 tbsp. minced onion
1/2 c. milk
1/2 c. melted butter
pinch of basil or thyme
4 oz. jar pimento

Mix all together.

Bake 1 hour at 400°F. Stir once after 30 minutes.