Ken, a long time customer, from 36853, (256) 825-0931
got this recipe from his Aunt in 1962:
Ingredients:
canned creamed corn. canned kernel corn, eggs
Remove to kitchen counter:
One package venison sausage and eggs to warm up.

Preparation :
Set oven to 350°
Open kernel corn 3/4s and let it drain the liquid into a sink upside down.
per pound of sausage use :

two eggs
one can cream style corn
one can kernel corn
about 1/8 pound of Saltine crackers or half a stick, stale is OK

Into a fry pan, or for a one pot meal, a Dutch Oven, place the sausage. Brown on stove on medium heat and drain off the grease.
Reserve grease in a place to save as it makes great gravy for biscuits and gravy

Put the two cans of corn into Dutch Oven or big baking bowl and mix.
Beat the eggs in a little bowl and add into the oven baking bowl. Mix well together. Smooth out the top. Crush the crackers over the top and spread evenly.
Place serving dishes on stove top to warm up.
Place baking dish into oven and bake at 350° for 35 minutes or 45 minutes at 325°. Remove and serve on heated dishes.

Enjoy

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