2 cans of whole kernel sweet corn, drained
1 can of creamed corn
2 or 3 eggs
1 or 2 handfuls of crushed saltines
1/4 to 1/2 cup of evaporated milk
Pre-heat the oven to 350 degrees F.
Mix all the ingredients in a large bowl.
Pour the corn mixture into a greased casserole and cover with foil.
Bake until the casserole is set and a toothpick inserted into the center comes out clean.
Uncover for the last few minutes of baking to put a little brown on the corn.
I give no time because both my grandmother and mother never timed. You will learn through experience they always said.
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