2 c. whole kernel corn
1 (16 oz.) can cream style corn
1/4 c. butter, melted
1/2 tsp. salt
2 c. coarsely crushed crackers
2 eggs, beaten
1 c. evaporated milk
1/4 c. chopped scallions
1/4 tsp. pepper
12 oz. Monterey Jack cheese, diced

Combine all ingredients except crackers and diced cheese in large mixing bowl. Fold in crackers and cheese. Spoon into greased 2 quart baking dish. Bake at 325 degrees for 1 hour or until set. Let stand for 5 minutes before serving.