1 (12 or 16 oz.) can whole kernel corn
1 (1 lb.) can cream style corn
2 eggs
1 sm. can evaporated milk (2/3 c.)
4 tbsp. (1/2 stick butter)
2 tbsp. instant minced onions
1/2 tsp. salt
1/4 tsp. pepper
2 c. coarsely crushed crackers
12 oz. Swiss or Cheddar cheese, diced

Drain liquid from whole corn into cup. Beat eggs slightly in large bowl. Stir in corn and 1/4 cup of liquid, cream style corn, evaporated milk, melted butter, onion, salt and pepper. Fold in crackers and diced cheese.

Spoon into greased 8 cup baking dish. Bake in slow oven at 325 degrees for 1 hour or until set. Let stand 5 minutes before serving. Makes 6 servings. Can be used as a meatless dish or delicious vegetable dish.