1 (12 or 16 oz.) can whole kernel corn
2 eggs
1 (1 lb.) can cream-style corn
1 sm. can evaporated milk (5.33 oz.)
4 tbsp. butter, melted
1 (12 oz.) pkg. Swiss cheese, diced
1/2 tsp. salt
2 tsp. instant minced onion
1/4 tsp. pepper
2 c. coarsely crushed saltines

Drain liquid from whole kernel corn into a cup. Beat eggs slightly in a large bowl. Stir in corn and 1/4 cup of liquid, cream-style corn, evaporated milk, melted butter, onion, salt and pepper. Fold in saltines and diced cheese. Spoon into a greased 8 cup baking dish (or 2 smaller ones) (fill only to about 1/2 inch from top). Bake in slow oven at 325 degrees for 1 hour or until set. Let stand 5 minutes before serving.