4 eggs
1/2 cup milk
2 cans (14 3/4 ounces each) cream style corn
1 can (11 ounces) whole kernel corn, drained
1/4 cup (1/2 stick) butter, melted
1/3 cup sugar
3 tablespoons cornstarch
1 tablespoon Onions, Minced
1 1/2 teaspoons seasoned salt
1/2 teaspoon Mustard, Ground
DIRECTIONS
1. Preheat oven to 350°F. Beat eggs and milk in large bowl. Add cream style corn, whole kernel corn and butter; mix until well blended.
2. Mix sugar, cornstarch, minced onion, seasoned salt and ground mustard in small bowl. Add to corn mixture. Stir until well blended. Pour into greased 3-quart baking dish.
3. Bake 1 hour or until top is lightly browned, stirring once.
NUTRITION INFORMATION
per serving
Calories: 208
Fat: 8 g
Carbohydrates: 29 g
Cholesterol: 98 mg
Sodium: 583 mg
Fiber: 2 g
Protein: 5 g
