2 c. cream corn (1 lb. 10 oz. can)
1 c. milk
1 c. cracker crumbs
3 tbsp. chopped, canned pimentos
1/2 c. buttered cracker crumbs
1 egg, well beaten
1/2 c. onion, finely chopped
3/4 tsp. salt

Heat corn and milk together in pan. Gradually stir in egg. Add next 4 ingredients and dash of pepper, mix well. Pour in 8 inch round greased dish. Top with buttered crumbs. Bake at 350 degrees for 20 minutes.