|Canned corn niblets||12 Ounce (1 Can)|
|Canned cream style corn||34 Ounce (2 No. 303 Cans)|
|Eggs||5 , slightly beaten|
|Sugar||1⁄2 Cup (8 tbs)|
|Season all||1⁄2 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Instant minced onion||1 Teaspoon|
|Cayenne pepper||1 Dash|
|Milk||1⁄2 Cup (8 tbs)|
|Melted butter||1⁄2 Cup (8 tbs)|
1 If the vacuum packed niblets are not available, 1 No. 303 can whole kernel corn, drained, may be used.
2 In a bowl, combine corn and eggs.
3 In another bowl, mix sugar, arrowroot, Season-All, dry mustard, onion and cayenne; stir into corn mixture.
4 Stir in milk and butter, mixing well.
5 Into a buttered 2 1/2- to 3-quart casserole, pour the mixture.
6 Bake, uncovered, in 400°Fahrenheit oven for 1 hour or until silver knife comes out clean when inserted near center.
7 After 30 minutes cooking, stir once.
8 Serve immediately from the casserole in which it was cooked.