1 (12 oz.) can corn, drained
1/4 c. butter, melted
3 eggs, beaten
2 tsp. granulated sugar
3/4 tsp. salt
1/4 tsp. white pepper
1/8 tsp. nutmeg
2 c. milk, scalded
20 Ritz crackers, finely rolled

Spread corn on bottom of greased 10 x 6 inch or loaf pan. Combine 2 tablespoons butter with eggs, sugar, salt, pepper, nutmeg and milk. Pour over corn. Set in pan of hot water. Bake in preheated 325 degree oven for 40 to 45 minutes or until almost set. Combine cracker crumbs with remaining butter and sprinkle evenly over top of casserole. Bake 10 minutes longer. Let stand 5 minutes before serving. Serves 8.