Virginia Corn Pudding

Serves 8 – 10

1 can (12 oz.) whole kernel corn, drained

2 cans (17 oz.) cream style corn

5 eggs, lightly beaten

½ cup sugar

4 tablespoons cornstarch

1 ½ teaspoons seasoned salt

½ teaspoon dry mustard

1 teaspoon minced onion

½ cup milk

½ cup melted butter

In a large bowl, combine corn, eggs, sugar, cornstarch, seasoned salt, dry mustard and minced onions.

Stir in milk, and melted butter. Pour into a greased 13x9x2 inch baking dish. Cover dish. Bake for 30 minutes at 400° F.

Uncover, stir pudding, and bake additional 30 minutes.

Serve hot.