Scalloped Corn - cooking recipe

Ingredients

2 cans (16 oz.) cream-style corn
1 can (16 oz.) whole kernel corn, drained
4 eggs, beaten
1 c. light cream or evaporated milk
1 1/2 c. cracker crumbs
4 Tbsp. butter
salt and pepper to taste

Preparation

Mix together corn, eggs, cream, salt and 1/2 the cracker crumbs.
Pour into buttered baking dish.
Sprinkle remaining crackers on top.
Dot with butter.
Bake at 350\u00b0 for about 1 hour. Serves 18 to 20.