Scalloped Corn

2 Tbsp. butter or margarine, for sauteing

1/2 medium onion, finely chopped

2 eggs, beaten

1 can (16-1/2 ounces) cream-style corn

1/2 cup milk

1/2 cup cracker crumbs

Salt and pepper to taste

Preliminaries: Grease or coat with non-stick spray a 1 quart casserole or souffle dish; set aside.

Procedure: In small skillet, saute onion in butter until soft, but not brown. Remove from heat. Combine remaining ingredients in mixing bowl. Add sauteed onions, stirring to blend well. Pour into prepared casserole and bake in a 350-degree oven for 45 to 50 minutes. Serves 6 to 8.

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