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1 15 1/2-ounce can salmon drained
2 cups crackers crumbs
1 17-ounce can cream style corn
1 cup milk
2 eggs beaten
1/2 to 1 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon butter or margarine


Preheat oven to 400°. Grease an 8 x 8 x 2-inch baking dish.

Remove bones and dark skin from salmon. In a large bowl, mix salmon, cracker crumbs, corn, milk, eggs, salt and pepper until well blended. Spread evenly in dish. Dot top with butter or margarine.

Bake for 50 to 60 minutes or until a knife inserted in center comes out clean. Let cool for 5 minutes before serving.

"Freezes and reheats very well."