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.