1 quart corn (frozen or canned)
2 (17 oz.) cans cream style corn
5 lightly beaten eggs
1/2 cup sugar
4 tablespoons corn starch
1 1/2 teaspoons season all salt
1/2 teaspoon dry mustard
1 tablespoon minced or fresh onion
1/2 cup milk
1/4 cup melted butter or margarine
Directions: Combine corn, creamed corn and eggs. Add season all salt, dry mustard and onion. Stir in milk and melted butter or margarine. Pour into a greased 3 quart or larger casserole. Bake at 400°F for 1 hour stirring once. Sprinkle paprika on top after stirring.
Notes: Great for a family gathering or potluck.