2 tbsp. butter
2 tbsp. flour
1 c. milk
1 (15 oz.) can whole kernel corn
1/3 c. green pepper, finely chopped
1 tbsp. pimiento, chopped
1 tbsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
2 eggs, slightly beaten
2 tbsp. bread crumbs

1. Preheat oven to 350 degrees.

2. In a saucepan, melt the butter, add the flour.

3. Add the milk gradually. Bring the mixture to a boil while stirring constantly.

4. Add the corn and green pepper. Heat thoroughly.

5. Remove from the heat and add the beaten eggs.

6. Pour into a greased 1 1/2 quart glass casserole dish.

7. Sprinkle with bread crumbs.

8. Bake 35 minutes or until firm. Makes 6 servings.