Autumn Corn Pudding

By McLean

Ingredients

• 2 cans (17 oz.) whole-kernel corn, not drained
• 1 can (16 1/2 oz.) cream-style corn
• 1 sleeve saltine crackers, crushed
• 2 teaspoons vanilla extract
• 1/4 cup firmly packed brown sugar
• 6 eggs, well beaten
• Dash of pepper
• Dash of ground cinnamon or nutmeg (optional)

Preparation

Step 1

Preheat oven to 350 degrees. Coat a 2 1/2 quart casserole dish with cooking spray.

In a large bowl, combine all the ingredients; mix well. Place mixture in prepared dish, and bake for about 1 hours, or until golden and set.