1 12-oz. can whole kernel corn, drained
2 17-oz. cans cream style corn
5 lightly beaten eggs (or 1¼ cups liquid egg substitute)
½ cup sugar
4 Tablespoons cornstarch
1½ teaspoon seasoned salt
½ teaspoon dry mustard
1 teaspoon dried minced onion
½ cup milk (I have used skim, 1%, and 2% and all have worked fine)
½ cup melted butter, margarine, or vegetable oil spread (like Smart Balance)
Preheat oven to 400°F.
Spray a 3 qt. casserole dish or 9×13 in. glass baking dish (or even disposable aluminum pan) with cooking spray or oil.
In a large bowl, combine the corn and eggs.
In a small bowl, combine the sugar, cornstarch, seasoned salt, dry mustard, and dried minced onion. Add this mixture to the corn mixture, and stir to combine.
Stir in the milk and melted butter.
Pour the mixture into the prepared dish.
Bake for 1 hour, stirring once, or until set and lightly browned, but still soft.