Ingredients
2 large eggs, lightly beaten1 can (5 ounces) evaporated milk3 tablespoons butter, melted, divided2 cans (15-1/4 ounces each) whole kernel corn, drained2 cups shredded cheddar cheese1 cup crushed butter-flavored crackers (about 24 crackers), divided
Preparation
In a large bowl, combine the eggs, milk, 2 tablespoons butter, corn, cheese and 1/2 cup cracker crumbs. Spoon into a greased 11x7-in. baking dish. Toss the remaining crumbs and butter; sprinkle over corn mixture.
Bake, uncovered, at 350° for 25-30 minutes or until edges are bubbly.
