Drain liquid from whole kernel corn into cup.
Beat eggs slightly in a large bowl; stir in corn and 1/4 c.of liquid.
Add cream style corn, evaporated milk, melted butter, onion, salt and pepper.
Fold in saltines and diced cheese.
Spoon into greased 8-cup baking dish.
Bake at 325° for 1 hour or until set.
Let stand 5 minutes before serving.