2 eggs
1 can (12 or 16 oz.) whole kernel corn
1 can cream style corn
1 sm. can evaporated milk (2/3 c.)
4 tbsp. butter
2 tbsp. minced onion
1/2 tsp. salt
1/4 tsp. pepper
2 c. coarse crushed crackers
1 pkg. (12 oz.) diced Swiss cheese

Drain liquid from whole kernel corn into a cup.

Beat eggs slightly in large bowl; stir in corn and 1/4 cup of the liquid, cream style corn, evaporated milk, melted butter, onion, salt and pepper. Fold in crackers and cheese. Spoon into a greased 8 cup baking dish.

Bake in 325 degree oven 1 hour or until set. Let stand 5 minutes.