Categories: Sides, Vegetables
Ingredients
- 1 12-oz. can corn
- 2 17-oz cans cream style corn
- 5 eggs, lightly beaten
- 1/2 cup sugar
- 4 Tbsp cornstarch
- 1 1/2 tsp Seasoned salt
- 1/2 tsp dry mustard
- 1 tsp dried minced onion
- 1/2 cup milk
- 1/2 cup butter, melted
Directions
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Combine both kinds of corn and eggs. Add remaining ingredients; pour into greased 3-qt. casserole. Bake at 400 for 1 hour, stirring once.