1 can cream style corn
1 can niblets or whole kernel corn, drained
1 lg. onion, chopped
1 lg. green pepper, chopped
1 jar pimento, sliced or diced
1/4 c. butter
1 pkg. (1 to 1 1/2 c.) Cheddar cheese, grated
2 tbsp. sugar
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
1 c. cracker crumb (save a little for top)
1 egg, beaten
2/3 c. milk

Saute onions and peppers in butter until soft. Combine all ingredients together in a casserole. Sprinkle extra crumbs on top. Bake at 350 degrees for 30 minutes. Serves 6 to 8.