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CORN PUDDING 
2 cans cream corn
1 can whole kernel corn
3/4 lb. Saltine crackers, crushed
3 lg. eggs
Milk
Butter
Pepper

In a medium sized casserole dish combine the corn and 2/3 crushed Saltine crackers. Crack the eggs into one of the corn cans and add enough milk to fill the can approximately 1/2 way. Add to corn/cracker mix and season to taste.

Distribute the remaining crushed crackers evenly over the top of the casserole and dot with butter. Bake at 375 degrees for 1 hour or until top is golden brown. Serve hot. Promptly refrigerate any leftovers. Serves 8-10.

OPTIONAL INGREDIENTS:

1/2 c. diced green pepper
1 c. shredded cheese (cheddar or Jack work best)
Your favorite cracker instead of Saltines (graham, Wheatstone, etc.)
1/2 c. diced onion or scallions

(Grandma Fisher's recipe)
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