• 1 (No. 2) can cream style corn
• 1 cup milk
• 1 well-beaten egg
• 3/4 teaspoon salt
• pepper
• 1 cup cracker crumbs
• 1/4 cup minced onion
• 3 tablespoons chopped pimiento
• 2 tablespoons butter or margarine
• 1/2 cup cracker crumbs

Heat corn and milk.  Gradually stir into egg.  Add seasonings, 1 cup crumbs, onion and pimiento.  Mix well.  Pour into greased casserole or oblong dish.  Melt butter and pour over 1/2 cup crumbs.  Sprinkle corn with buttered crumbs.  Bake at 350 degrees for 20 to 30 minutes.  Serves 6.

(Beryl Claussen)