1 (12 oz.) can corn niblets (drained)
2 (#303) cans cream style corn
5 eggs, lightly beaten
1/2 c. sugar
3 tbsp. Arrowroot
1 1/2 tsp. Season-All
1/2 tsp. dry mustard
1 tsp. instant minced onion
Dash cayenne or white pepper
1/2 c. milk
1/2 c. melted butter

Mix together corn and eggs. Combine sugar, Arrowroot, Season-All, mustard, onion and pepper. Stir into corn mixture. Add milk and butter, mixing well.

Pour into buttered 2 1/2 or 3 quart casserole. Bake, uncovered, at 400 degrees 1 hour or until set. Stir once after 30 minutes cooking.