|Frozen cut corn||10 Ounce, Defrosted (1 Package)|
|Canned cream style corn||17 Ounce (1 Can)|
|Eggs||3 , well beaten|
|Whole milk||1⁄2 Cup (8 tbs)|
|Cracker crumbs/Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Butter||1 Tablespoon (Adjust Quantity As Needed)|
In a 1 1/2 quart bowl place cut corn.
Add can of cream-style corn and mix together well.
To corn mixture add milk, beaten egs, salt and pepper.
Stir until thoroughly blended.
Lightly butter a 2-quart casserole.
Pour 1/3 of corn mixture into casserole.
Cover with 1/3 of the crumbs.
Dot with butter.
Repeat until all ingredients are used.
Be sure to end with crumbs dotted with butter.
Heat, covered, on medium for 8 to 9 minutes.
Remove cover and heat on medium for an additional 2 minutes.