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    Scalloped Corn Supreme

    9 lb. 9 oz. cream style corn
    9 c. milk
    9 eggs, well beaten
    6 c. cracker crumbs
    3 c. bread crumbs, toasted
    2 1/4 c. onions, finely
    2 Tbsp. salt
    1 Tbsp. black pepper
    1 c. fine bread crumbs
    2 c. 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: 36servings.

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