1 can whole kernel corn
2 eggs
1 can cream style corn
2/3 c. evaporated milk
4 tbsp. melted butter
2 tbsp. minced onion
1/2 tsp. salt
1/4 tsp. pepper

Drain liquid from whole kernel corn into cup. Beat eggs slightly in large bowl; stir in corn, milk, butter, onion, salt and pepper. Stir in 1/4 cup corn liquid. Spoon into greased 8 cup baking dish. Bake at 325 degrees for 1 hour. Serves 8.