6 med. Vidalia onions
1 (12 oz.) can whole corn, drained
2 tbsp. butter
2 tbsp. all purpose flour
1/2 tsp. salt
1 c. milk
2 tbsp. pimento
1 c. shredded cheese

Hollow onions, remove centers. Fill onions with corn (reserve rest of corn). Bake onions with 2 tbsp. water in 9x9x2 pan, covered at 400 degrees for one hour. Saute chopped onion in butter, add flour, salt, and dash of pepper. Add milk and cook until thick, stirring. Add corn and pimento. Stir in cheese. Spoon over onions.