Swiss Corn Bake
|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||2 Tablespoon|
|Soft bread crumbs||1 Cup (16 tbs)|
|Butter||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.