Canned whole kernel corn/1 16-ounce can whole kernel corn, drained
1 Pint (Home Canned)
Canned evaporated milk
5 1⁄3 Ounce
Shredded process swiss cheese
4 Ounce (1 cup)
Finely chopped onion
Soft bread crumbs
1 Cup (16 tbs)
2 Tablespoon, melted
Boil home-canned corn, uncovered, 20 minutes before tasting or using.
Combine corn, evaporated milk, 3/4 cup of the shredded cheese, eggs, chopped onion, and dash pepper.
Turn mixture into a 10x6x2-inch baking dish or a 1 -quart casserole.
Toss bread crumbs with the melted butter and the remaining shredded cheese. Sprinkle over corn mixture.
Bake at 350° for 25 to 30 minutes.