1 can (16 oz.) cream style corn
2 eggs, slightly beaten
1/4 c. chopped ripe olives
1/2 c. grated cheddar cheese
1/4 c. bread crumbs
butter
Salt and pepper

In ungreased 1 quart casserole, mix corn, eggs, olives, cheese, salt and pepper. Sprinkle with bread crumbs, dot with butter. Bake uncovered at 350 degrees for 45 minutes to 1 hour.

P.S. Allow more minutes if recipe is doubled or tripled. If it's real runny, it's not done.