Corn Scallop

By Maverick  Whetstone

This is a family favorite at our house.

Corn Scallop

2 eggs
1 (15 ounce) can whole kernel corn, undrained, or 1 1/2 cups fresh corn kernels
1 (15 ounce) can cream style corn
1 (6 ounce) can evaporated milk
2 Tablespoons butter
2 Tablespoons minced onion
1/4 Teaspoons black pepper
2 cups coarsely crushed saltine crackers
1 (12 ounce) package diced pepper jack or Swiss cheese

Preheat oven to 325F. Grease a 13x9 baking dish.  Beat eggs slightly in a large bowl. Stir in whole kernel corn and cream-style corn.  Add evaporated milk, butter, onion. and pepper.  Fold in cracker crumbs and cheese.  Spoon mixture into dish.  Bake 1 hour or until set. Let stand 5 minutes.  Cut into squares and serve.