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

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

Bake in slow 325 degree oven for 1 hour or until set. Let stand 5 minutes before serving. Makes 6 servings.