Ingredients
- 16 ounces whole corn
- 2 eggs
- 1 can cream corn
- ⅔ cup Evaporated milk
- 4 Tablespoon butter
- 2 Tablespoon onion-minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups saltines, coarsely crushed
- 8 ounces swiss cheese, diced
Directions
Drain liquid from corn. (reserved) Beat eggs. Stir in 1/4 cup of the liquid. Add cream corn, milk, butter, salt, pepper, and onion. Fold in diced cheese and saltines. Spoon into greased casserole. Bake for 1 hour at 325°. Let sit 5 minutes before serving. |