1 (16 oz.) can whole kernel corn (drain and save juice)
1 (16 oz.) can creamed corn
2 eggs
2/3 cup evaporated milk
1/4 cup corn juice (from can)
1/4 cup (1/2 stick) butter (melt after measured)
2 tbsp. minced onion (or sub for real sautéed onion)
1/2 tsp. salt
1/4 tsp. pepper
2 cups coarsely crushed saltine crackers
12 oz. Cheddar or Monterey Jack Cheese
bacon (strips and crumbled)

Cook bacon and crumble it to put in (about 5 strips) and save uncooked strips to lay across top. Do to the amount you want.

Mix all ingredients together. Put in greased baking dish and bake for 1 hour at 325°F.

Note:L DOUBLE FOR LARGE DISH for holiday dinners with large crowds.

Submitted by: Lee Ritchings