10 oz. pkg. frozen cut corn, thawed
17 oz. can cream-style corn
3 eggs, well beaten
1/2 c. whole milk
1 tsp. salt
1/4 tsp. pepper
1/2 c. cracker crumbs or bread crumbs
butter

Mix cut corn and cream style corn together. Add milk, beaten eggs, salt and pepper. Stir thoroughly. Lightly butter a 2 quart heat- resistant glass casserole dish. Pour 1/3 of corn mixture into a casserole. Cover with 1/3 of the crumbs. Dot with butter. Repeat until all ingredients are used. Be sure to end with crumbs dotted with butter. Heat covered on roast for 8 to 10 minutes. Remove cover and heat for an additional 2 minutes.