Corn Souffle

I will freely admit that this is not the best corn souffle/pudding that I've ever tried. But it's straight-ahead and quite simple to make. So try it.

(In the meantime, I'm looking for the folder that has the recipe that includes Jiffy cornbread mix and green chiles. When I find it, it's yours.)

Corn Souffle
Makes 8-10 servings.

1 can (15.25 ounces) whole kernel corn
2 cans (15.25 ounces) cream style corn
2 large eggs, beaten
2/3 cup milk
1 teaspoon sugar
1/2 sleeve saltine or butter crackers, crushed
Salt and pepper to taste

Preheat oven to 375°.

Empty cans of corn into a medium bowl. In a separate bowl, beat eggs and add milk. Combine milk/egg mixture with corn. Add sugar. Add crushed crackers and season mixture with salt and pepper to taste. Mix until combine and place in a greased 9 x 13 baking dish.

Bake for 45 minutes until set.