Corn pudding

This is one of my kids' favorites!

Corn Pudding

• 2 c. sweet corn kernels, cooked (cooked fresh, frozen, or drained canned)
• 2 eggs, beaten
• 3 Tbsp. melted butter
• 1/4 c. sugar
• Dash of salt
• 1 c. milk
• 1/2 c. crushed saltine or Ritz cracker crumbs

Combine all ingredients.  Place in a casserole dish that is at least 1 quart size and sprinkle more cracker crumbs on top if desired.  Dot with small pats of butter and bake at 325°F for 50 minutes until set in middle.