Corn Pudding

Combine 1 12oz can whole kernel corn, 2 17oz cans cream style corn and 5 lightly beaten eggs. Add mixture of 1/2 cup sugar, 4 tbsp. cornstarch, 1 1/2 tsp. seasond salt, 1/2 tsp. dry mustard and 1tsp. instant minced onion. Stir in 1/2 cup each milk and melted butter. Pour into greased 3qt. casserole dish. Bake in 400*F oven 1hr. stirring once. Enjoy. Jennifer Johnson.