1 can whole-kernel corn, drained, reserving liquid
1 can cream-style corn
2 eggs
2/3 c. evaporated milk
1/4 c. corn liquid
1/4 c. butter, melted
2 tbsp. instant minced onion
1/2 tsp. salt
1/4 tsp. pepper
2 c. saltine crackers, crushed
12 oz. Velveeta cheese, diced

Drain whole kernel corn, reserving 1/4 cup of liquid. Beat eggs slightly in a large bowl. Stir in corn and 1/4 cup of liquid. Add cream style corn, evaporated milk, melted butter, onion, salt and pepper. Fold in saltines and diced cheese. Spoon into greased 2-quart baking dish.

Bake at 325°F for 1 hour. Let stand 5 minutes before serving.