Corn Pudding
"From Our Home to Yours"
Ozark First Church of the Nazarene"
2004
2 cans Cream Style Corn
1 Can whole Kernel Corn
4 eggs, well beaten
1/3 cup Sugar
3 Tablespoons Cornstarch
1 Tablespoon Minced Onion
1 teaspoon Salt
1/2 teaspoon Ground Mustard
1/2 cup Milk
1/4 cup Butter or margarine, melted
combine cream style corn, whole corn and eggs in a large bowl. Add sugar, cornstarch, minced onion, mustard, salt and pepper. Stir in Milk and melted Butter. Pour mixture into a greased casserole dish. Bake at 350F for one hour, stirring once.
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