1 (1 lb.) can whole kernel corn
2 eggs
2/3 c. evaporated milk
1/4 c. melted butter
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. ground nutmeg
1 (1 lb.) can cream style corn
2 (1 lb.) cans stewed tomatoes
2 c. coarse saltine cracker crumbs

Drain corn reserving 1/4 cup liquid. Beat eggs slightly. Add corn liquid, milk, butter, salt, pepper and nutmeg. Blend well. Stir in creamed corn, tomatoes and cracker crumbs. Bake 1 hour 10 minutes at 350 degrees in greased casserole. 8 to 10 servings.