Title: Corn Pudding Robert
Categories: Vegetable
Yield: 8 Servings
| | | Can whole kernel corn |
| 1 1/2 | ts | Season-all seasoned salt |
| | | 17-oz. cans cream style corn |
| 1/2 | ts | Dry mustard |
| | | Lightly beaten eggs |
| 1 | ts | Instant minced ohion |
| 1/2 | c | Granulated sugar |
| 1/2 | c | Milk |
| 4 | tb | Cornstarch |
| 1/2 | c | Melted butter |
Combine whole kernel corn, cream style corn and eggs. Add sugar,
cornstarch, saesoned salt, dry mustard and instand minced onion. Stir in
milk and melted butter. Pour into greased 3 qt. casserole. Bake in 400
degree oven 1 hour, stirring once. Serves 8.