10 oz Frozen cut corn, defrosted
17 oz Can cream-style corn
3    Eggs, well beaten
1/2 c  Whole milk
1 ts Salt
1/4 ts Pepper
1/2 c  Cracker crumbs or
1/2 c  Fine dry bread crumbs
Butter or margarine

1. In a medium-sized bowl place cut corn. Add can of cream-style corn and
mix together well. To corn mixture add milk, beaten eggs, salt and pepper.
Stir until thoroughly blended. 2. Lightly butter a 2-quart, heat-resistant,
non-metallic casserole. 3. Pour 1/3 of corn mixture into casserole. Cover
with 1/3 of the crumbs. Dot with butter. Repeat until all ingredients are
used. Be sure to end with crumbs dotted with butter. 4. Heat, covered, in
e Oven 6 minutes. Remove cover and heat for an additional 1 minute.
Tip: If a browner crust is desired, place in a hot oven (425F.) for 5
minutes.