1 can (16 oz.) kernel corn, drained
1 can (16 oz.) cream style corn
2 eggs
1 tsp. salt
1/2 tsp. pepper
1 1/2 c. crushed saltine crackers
Butter (as needed) or cooking oil

Mix corn, eggs, salt and pepper to together, blending well. Add cracker crumbs and mix thoroughly. Let rest in refrigerator 1 hour. Form patties 2 1/2 inches in diameter by 1/2 inch in thickness. In a cast iron skillet pan fry patties slowly in butter until crisp. Makes 24 patties.