1 (#2) can (2 1/2 c.) cream style corn
1 c. milk
1 well beaten egg
1 c. cracker crumbs
1/4 c. minced onion
3 tbsp. chopped pimiento
1/4 tsp. salt
Dash of pepper
2 tbsp. butter
1/2 c. cracker crumbs

Heat corn and milk, gradually stir in egg. Add 1 cup crumbs, onion, pimiento and seasonings. Mix well. Pour into greased 8 1/2" x 1 1/2" round pan. Melt butter and pour over 1/2 cup crumbs. Sprinkle the buttered crumbs over corn. Bake in moderate oven, 350 degrees for 20 minutes.