1 12-oz. can whole kernel corn
2 17-oz. cans cream-style 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

Preheat oven to 400 degrees. Grease a 3 quart casserole.