Corn Pudding - cooking recipe

Ingredients

1 large can (17 oz.) creamed corn
1 large can (17 oz.) whole kernel corn
1 1/2 to 2 c. coarsely crushed saltine crackers
4 Tbsp. butter or oleo, melted
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. sugar
3 eggs (unbeaten)
1 scant c. milk (sweet)

Preparation

Preheat oven to 400\u00b0.
Combine both corns.
Add seasonings. Beat in eggs.
Stir in milk.
Fold in cracker crumbs.
Add butter. Stir well.
Pour in large 2-quart buttered baking dish.
Bake 45 minutes until fairly firm in center and browned.
Serves 8 to 10 people.