Corn Pudding

1 egg
1 14 oz can whole kernel corn, drained
1 14 oz can cream style corn
Handful of Saltine crackers
Milk
Salt and pepper to taste

Crush Saltines into a bowl. Add enough milk to soften. Add egg, corn, and seasoning. Pour into a greased Pyrex dish. Bake at 350 for 1 hour until set.

Tips:

To tell if it's done, jiggle the dish. It should look stable around the edges and move just a little in the middle.

The top part of the baked corn is the best, so use a wider, shallower dish for baking so there is more good stuff to go around.