| | Directions | | Preheat oven to 325°. Drain liquid from whole kernel corn. Reserve 1/4 cup. Mi corn, eggs, reserved liquid, cream style corn, milk, butter, onion, salt, and pepper. Mix to blend. Fold in crackers. Put in 2 1/2 quart casserole dish. May put a few fine crumbs on top. Bake at 325° for 1 hour. Serves 6 to 8. |
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| Ingredients | | - |  | 1 can whole kernel corn (16 ounce can) |
| - | | 1 can cream style corn (16 ounce can) |
| - | | 2 Eggs, beaten |
| - | | 2/3 cup evaporated milk |
| - | | 1/4 cup melted butter |
| - | | 2 tablespoons Minced Onion |
| - | | 1/2 teaspoon Salt |
| - | | 1/4 teaspoon pepper |
| - | | 2 cups coarsely crushed crackers |
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