2 cans cream style corn
2 c. cracker crumbs
2 eggs, beaten
2 c. milk
Pepper and salt to taste
1 c. onion, chopped
1/4 c. butter

NOTE: Cream style corn may be substituted with 2 cans whole kernel corn, drained plus 3/4 cup milk and 1 teaspoon cornstarch.

Add milk and eggs to cracker crumbs. Mix in corn, salt and onion; pour into greased casserole. Sprinkle cracker crumbs over top and dot with butter. Bake in a 350 degree oven about 30 minutes until brown. Serves 6.