16 oz. can cream-style corn
16 oz. can whole kernel corn, drained
1/4 c. sugar
1 c. cracker crumbs (Ritz or saltine)
2 tbsp. butter
3 eggs, beaten
salt and pepper to taste

Mix all ingredients together. Pour into greased souffl dish or 2-quart baking dish.

Bake at 350°F for 30 to 45 minutes or until firm in center.