Scalloped Corn Bake

• 2 (10 ounce) packages frozen whole kernel corn
• 2 beaten eggs
• 2 (5 ounce) cans evaporated milk (1 1/3c.)
• 2 tablespoons finely chopped onions
• 14 teaspoon salt
• 1 dash black pepper
• 34 cup shredded swiss cheese or 34 cup gruyere cheese
• 1 tablespoon butter, melted
• 34 cup soft breadcrumbs (1 slice)
• 14 cup shredded swiss cheese or 14 cup gruyere cheese

1. Preheat oven to 350 degrees.
2. Grease a 9" pie plate or an 8" quiche dish; set aside.
3. Cook corn according to package directions; drain well.
4. In a medium mixing bowl combine drained corn, beaten eggs, milk, onion, salt and pepper.
5. Stir in the 3/4c cheese.
6. Transfer mixture to prepared pie plate or quiche dish.
7. In a small bowl combine bread crumbs and melted butter; stir in the 1/4c cheese.
8. Spread over corn mixture.
9. Bake, uncovered, at 350 degrees for 25-35 minutes, or until a knife inserted near the center comes out clean.
10. Let stand 5-10 minutes before serving.

kernel corn, eggs, milk, onions, salt, black pepper, swiss cheese, butter, breadcrumbs, swiss cheese

Taken from www.food.com/recipe/scalloped-corn-bake-55849 (may not work)