Product Recipes
- 1 (12 or 16 oz) can whole kernel corn
- 2 eggs
- 16 oz can cream style corn
- 1 small (5 1/3 oz can) evaporated milk
- 4 tbsps butter or margarine, melted
- 2 tsps dried minced onion
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups coarsely crushed saltines
- 12 oz pkg Swiss cheese, diced
- Preheat oven to 325 degrees.
- Drain liquid from whole kernel corn into measuring cup.
- Beat eggs slightly in large bowl; stir in corn, 1/4 cup liquid, cream style corn, evaporated milk, butter, onion, salt and pepper.
- Fold in saltines and cheese.
- Spoon into greased 8 cup baking dish.
- Bake 1 hour or until set.
- Let stand 5 minutes before serving.
