- 2 cans (12 oz.) whole kernel corn
- 1 can (16 oz.) creamed corn
- 1 small can evaporated milk (2/3 c.)
- 4 tbls. butter
- 2 eggs
- 2 tbls. instant minced onion
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 c. coarsely – crushed soda crackers
- 12 oz. grated Swiss cheese
| Drain liquid from whole kernel corn, reserving about 1/2 c. liquid. Beat eggs; stir in corn and 1/2 c. of liquid, cream style corn, milk, melted butter, onion, salt and pepper; fold in crackers and cheese. Spoon into a greased baking dish. Bake, uncovered at 325 for 1 hour. Let stand 5-10 minutes before serving. |
