2 lg. (#2) cans creamed corn
2 c. milk
2 well-beaten eggs
2 c. cracker crumbs (use Zwieback, about 12)
1/2 c. minced onion
6 tbsp. chopped pimento
1/4 c. butter, melted
1 c. cracker crumbs (use Zwieback, about 6)

Recipe may be halved for 6 servings.

Heat corn and milk. Gradually stir in eggs. Add 2 cups crumbs (Zwieback), onion, pimento. Pour into 2-quart greased casserole. Pour butter over 1 cup crumbs (Zwieback). Toss to mix. Sprinkle over top of corn mix. Bake at 350 degrees for 1 hour or until golden brown on top and bubbling at edges. 12 servings.