Preparation / Directions:
Combine first 3 ingredients, stirring well; reserve 2 tablespoons.
Press remaining cracker mixture in bottom and up sides of a 9-inch pieplate. Set aside. Combine 1 cup milk, corn, onion salt, pepper, and sugar, if desired, in a large saucepan; bring to a boil over medium heat. Reduce heat, and simmer mixture 3 minutes.
Combine flour and remaining 1/4 cup milk, stirring until smooth. Gradually add flour mixture to corn mixture, stirring constantly. (Mixture will be thick.) Remove from heat.
Stir in olives and green onions. Gradually stir about one-fourth of hot mixture into eggs; add to remaining hot mixture, stirring constantly.
Spoon mixture into prepared pieplate; sprinkle with reserved crumb mixture and paprika. Bake at 400 degrees for 20 minutes or until set. Cut into wedges; serve with Fresh Tomato Salsa.
Fresh Tomato Salsa: Combine all ingredients, stirring well. Cover and chill at least 3 hours. Makes about 2 cups.
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