1 pt. home canned whole kernel corn or 1 (16 oz.) can whole kernel corn, drained
1 (5 1/3 oz.) can evaporated milk
1 c. shredded process Swiss cheese (4 oz.)
2 beaten eggs
2 tbsp. finely chopped onion
1 c. soft bread crumbs
2 tbsp. butter, melted

Boil home canned corn, uncovered, 20 minutes before tasting or using; drain well. Combine corn, evaporated milk, 3/4 cup of the shredded cheese, eggs, chopped onion and dash pepper. Turn mixture into a 10 x 6 x 2 inch baking dish or a 1 quart casserole. Toss bread crumbs with the melted butter and the remaining 1/4 cup shredded cheese. Sprinkle over corn mixture. Bake at 350 degrees for 25-30 minutes. Garnish with green pepper rings, if desired. Makes 4-6 servings.