6 ounces evaporated milk1 egg, beaten2 tablespoons finely chopped onion½ teaspoon salt¼ teaspoon black pepper4 ounces shredded Swiss cheese (about 1 cup), divided3 cups whole kernel corn, canned or frozen (thawed)½ cup bread crumbs1 tablespoon margarine, meltedIn a bowl, combine milk, egg, onion, salt, pepper, and ¾ cup cheese. Add corn. Place in a greased 10 by 6 by 1½ -inch baking dish. Toss bread crumbs, margarine and remaining ¼ cup cheese together and then sprinkle over the corn mixture. Bake for 25 to 30 minutes in a 350 degree oven.For variety, potato sticks may be used instead of bread crumbs for topping. Finely chopped green peppers or carrots may be added to the recipe as well.Makes 4 to 6 servings.