Creamy Corn Souffle/Casserole

It's hard to decide which to call this delicious mixture of baked corn and cheese so I will call it both a casserole and a souffle. It's a casserole because it's baked in a nice big casserole dish, and I will also deem it a souffle simply for it's gorgeousness and for it's luscious texture. Simply add four tins of cream of corn into a bowl and mix with two cups of strong cheddar cheese, 3 eggs, 1 cup of flour, 1 small onion, salt and pepper and pour it into a buttered casserole and bake at 350 degrees for at least one hour, or until the centre of the casserole is firm. Let cool a little and slice into squares. You will want to eat this for breakfast, lunch, and dinner!