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

Combine whole corn, cream corn, eggs. Add mixture of sugar, cornstarch, seasoned salt, dry mustard and onion. Stir in milk and butter. Pour in greased 3-quart casserole. Bake in 400 degree oven for 1 hour, stirring once.