1 (32 ounce) can cream-style corn
2 (16 ounce) packages (2 jumbo) packages cream cheese, softened
1/2 cup white sugar
1/2 cup vegetable oil
1/2 cup Dijon-style prepared mustard
Place cream cheese and sugar in large bowl to coat. Sprinkle milk over cream cheese mixture. Mix mustard into cream cheese mixture. Cover and refrigerate at least 4 hours or overnight.
Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.
In a large bowl, beat cream cheese, white sugar, oil and Dijon-style prepared mustard until smooth. Stir in corn and corn syrup. Spread mixture in a 9x13 inch baking dish.
Bake in preheated oven for 60 minutes. Remove from oven to wire rack. Cool completely.