Broccoli Corn Casserole

1-1/2 cups crushed cornflakes, divided
1-1/4 cups soft bread crumbs (about 2 slices), divided
1/3 cup butter or margarine, melted, divided
1 can (14-3/4 ounces) cream-style corn
1 package (10 ounces) frozen chopped broccoli, thawed
2 eggs
2 tablespoons chopped onion
1 teaspoon salt
1/8 teaspoon pepper

In a bowl, combine 1/4 cup of cornflake crumbs and 1/3 cup bread crumbs. Drizzle with 2 tablespoons butter and toss to coat; set aside. In a large bowl, combine the corn, broccoli, eggs, onion, salt, pepper and the remaining cornflakes, bread crumbs and butter.

Transfer to a greased 1-1/2 qt. baking dish. Sprinkle with reserved crumb mixture. Bake, uncovered, at 350° for 45 minutes or until heated through. Makes 4-6 servings.