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

Combine 3 cans corn. Add lightly beaten eggs. Add sugar, cornstarch, seasoned salt, dry mustard, minced onion, milk and melted butter. Pour into greased 3-quart casserole dish.

Bake in 400°F oven for one hour, stirring once.