2 can (15 ounce) cream-style corn 1 can (15 ounce) golden whole kernel corn, drained 2 eggs beaten 1/2 cup butter 1 sleeve saltine crackers, crushed 1/4 tsp black pepper Salt to taste

Beat eggs in a bowl with a fork until frothy. Blend in corn, salt and pepper, just over half of the crackers. Pour the remainder of the crackers on top of the casserole and sprinkle with small pads of butter. Bake at 350 F for 50 minutes to an hour