Scalloped Corn 2

30 saltine crackers
1 cup of milk
2 tablespoons of finely chopped onion
Dash pepper
1 (16 oz.) can cream style corn
1 beaten egg
1/4 teaspoon of salt
1 tablespoon of butter

Preheat oven to 350ºF. Put crackers in plastic bag. Coarsely crush with rolling pin to make 1 1/2 cups. Combine corn and milk in baking dish. Stir in egg. Add 1 cup of the crushed crackers, chopped onion, salt and pepper. In a skillet melt the butter over low heat. Watch carefully so it does not burn. Combine remaining 1/2 cup cracker crumb with butter. Sprinkle butter and crumb mixture over top of the casserole. Bake at 350ºF. for 30 to 35 minutes. Remove baking dish with potholders.