2 (17 oz.) cans yellow cream style corn
2 eggs
1-2 jalapeno peppers
3/4 c. cornmeal
3/4 tsp. garlic salt
1/4 c. vegetable oil
1 onion, chopped
8 oz. cheese, shredded
1/4 c. butter
Buttery round crackers

Blend eggs and peppers in a blender. Combine next 5 ingredients; stir in corn and egg mixture. Pour into baking dish. Melt butter; drizzle over casserole. Spread cracker crumbs over top. Bake at 400 degrees for 1 hour.