1 egg 1 can whole kernal corn, drained: reserve 3 tbsp liquid 1 can Cream style corn 3 tubes saltine crackers 1/4 cup evaporated milk Butter salt and pepper to taste.
1. whip egg in medium bowl till frothy 2. add both corns 3. stir in reserved corn liquid, evaporated milk and several chunks of butter ( don’t be stingy), and salt and pepper. 4. Crush 1 1/2 tubes of crackers and stir into mixture. 5. Pour into a casserole dish and top with remaining 1 1/2 tubes of crushed crackers and dot liberally with more chunks of butter. 6. Place in 350 degree oven and bake 30 minutes or until cracker topping is nice golden brown.