Corn casserole was originally called corn pudding and it was baked in the cans the corn came in.
This is a nice dish to have for non-vegetable eaters.
- 1 can sweet corn, drained
- 1 can cream corn
- 2 eggs beaten
- ½ cup milk
- ½ roll ritz or similar crackers, crushed
- ½ stick butter, melted
- ground black pepper to taste
Mix corns and beaten eggs. Beat in cracker crumbs, mixing well.
Add butter and milk. Mix well.
Put in casserole dish. Bake at 350 until brown on top, about 20 minutes.
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