1/2 cup finely crushed butter crackers
1/2 cup breadcrumbs
1/2 cup melted butter or margarine
1 1/2 cups whipping cream
2 1/2 cups small kernel corn, canned or frozen and drained (about 3 ears if using fresh)
1 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1/4 cup minced green onion
1 garlic clove, minced
1/2 cup white cornmeal mix
2 eggs, beaten
1 cup grated extra sharp cheddar cheese
Preheat oven to 375 degrees F.
Combine crushed cracker, breadcrumbs and melted butter in a small bowl and press into a 10-inch deep pie plate.
In a medium saucepan, add 1 cup of the cream with the corn, seasoned salt, pepper, onion and garlic.
Bring to a boil, reduce heat and simmer for about 3 minutes.
Blend the cornmeal into the remaining cream and stir this quickly into the hot mixture until thickened.
Remove from heat and let cool slightly.
Gradually add beaten eggs and stir vigorously.
Fold in the cheese and pour mixture into the cracker pie crust.
Bake for 30 minutes or until browned.
Cut into wedges and serve hot.