1 (16 oz.) can whole kernel corn, drained
1 (16 oz.) can cream style corn
2 eggs
1 tsp. salt
1/2 tsp. black pepper

Mix above ingredients and blend well. Add 1 1/2 cups crushed crackers and mix thoroughly. Chill in refrigerator 1 hour. Form into patties 2 1/2 inches thick. Pan fry slowly in butter in a cast iron skillet until crisp and brown. Makes about 24 patties.