1 15.25 oz. can creamstyle corn
1 15.25 oz. can whole kernel corn (reserve 3 Tbsp. of liquid)
1 large egg
1/3 cup half and half
24-30 saltine crackers, crushed
salt and pepper to taste
Beat egg in a bowl with fork until frothy. Add in seasoning, reserved liquid from the corn, and both cans of corn. Then add chunks of butter (about 2 Tbsp.), half and half, and about 2/3 of the crushed cracker crumbs. Mix well. Top with the remaining cracker crumbs and dot generously with butter. Bake at 350F for 30 minutes.