1 can whole corn
1 can creamed corn
2 eggs
1 sm. can evaporated milk
4 tbsp. melted butter
2 tbsp. instant minced onion
1/2 tsp. salt
1/4 tsp. pepper
2 c. coarsely crushed saltines
12 oz. diced Swiss cheese

Drain whole kernel corn. Save 1/4 cup liquid. Beat eggs slightly. Stir in corn, 1/4 cup liquid, cream corn, evaporated milk, melted butter, onion, salt and pepper. Fold in saltines and cheese. Spoon into greased 8 cup dish. Bake at 325 degrees for 1 hour. Let stand 5 minutes before serving.