Scalloped Corn

1 (14 1/2 ounce) can creamed corn
1 (1 pound) package frozen whole corn
3 tablespoons butter or margarine
1 cup saltine cracker crumbs, divided
Black pepper
1 cup milk

Preheat oven to 325 degrees F.

Butter a medium casserole dish; add creamed corn. Sprinkle 1/2 cup cracker crumbs, top with whole corn that has been rinsed with cold water and drained. Pepper to taste; mix lightly. Put small pats of butter or margarine on top; pour milk in corners and middle. Top with remaining cracker crumbs. Bake, uncovered, for 35 minutes.

Makes 6 servings.