1 can whole kernel corn
2 eggs
1 can cream style corn
2/3 c. evaporated milk
4 tbsp. butter, melted
2 tbsp. minced onions
1/2 tsp. salt
1/4 tsp. pepper
2 c. coarsely ground saltines
12 oz. shredded Swiss cheese

Drain liquid from whole kernel corn and reserve liquid. Beat eggs slightly. Stir in both cans corn, 1/4 cup corn liquid, evaporated milk, melted butter, onion, salt and pepper. Fold in saltines and cheese. Turn into casserole and bake at 325 degrees for 1 hour.