Scalloped Corn Supreme

9 lbs. 9 oz. cream style corn
9 cups milk
9 eggs, well beaten
6 cups cracker crumbs
3 cups bread crumbs
2 1/4 cups onions - finely chopped
2 Tbsp. salt
1 Tbsp. black pepper
1 cup fine bread crumbs
2 cups Cheddar cheese, shredded

Mix corn and milk together in a bowl. 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� F. for 40 to 50 minutes or until golden brown and bubbly.

Yield: 48
servings.