I’m not even sure where I got this one. It became a family favorite for Thanksgiving. Folksy mispellings retained for flavor.

 16 oz can whole kernal corn, drained

 16 oz can creamed corn

 1 cup milk

 3 beaten eggs

 1 tsp salt

 2 tsp sugar

 lots of pepper

 1/2 cup saltine cracker crumbs

 butter – the size of an egg

 Preheat oven to 350 degrees.

 Grease a casserole dish.  Mix all ingredients except the butter in

 the casserole dish. Cut butter into pieces and dab around the top

 of the casserole.  Bake for 1 to 1-1/4 hours until puddin is set.

 Cool 10 minutes and then serve.