1 can cream style corn
1 can whole kernel corn
2 eggs, slightly beaten
2/3 c. evaporated milk
1/4 c. corn liquid
1/2 stick butter
2 tbsp. instant minced onions
1/2 tsp. salt
1/4 tsp. pepper
2 c. coarsely crushed Saltine crackers
12 oz. Cheddar cheese, diced

Drain whole kernel corn, reserving 1/4 cup liquid. Combine corn and egg. Melt butter and combine rest of ingredients. Bake in 10-inch casserole for 1 hour at 325 degrees.