9 lb. 9 ounce cream style corn
9 cups milk
9 eggs, well beaten
6 cups cracker crumbs
3 cups bread crumbs, toasted
2-1/4 cups onions, finely chopped
2 tablespoon salt
1 tablespoon black pepper
1 cups fine bread crumbs
2 cups Cheddar cheese, shredded
Heat corn and milk. Gradually stir in eggs. Add cracker and bread crumbs, onion, salt and pepper. Mix well. Pour into two greased steam table pans. Combine cheese and crumbs; sprinkle over top of corn mixture. Bake at 350 degrees for 40 to 50 minutes or until golden brown and bubbly.
Yield: 48 servings.