1 (303) can whole kernel white corn
1/8 tsp. pepper
1 tbsp. chopped pimento
1/2 c. buttered bread crumbs
2 tbsp. butter
1 tbsp. sugar
3/4 c. liquid drained from corn
1 tsp. grated onion
2 tbsp. all-purpose flour
1 tsp. salt
1/4 c. light cream
2 eggs, beaten
Paprika

Drain corn, reserving 3/4 cup liquid. Melt butter in saucepan, blend in flour, sugar, salt and pepper. Gradually add liquid drained from corn and cream. Cook over medium heat, stirring constantly, until thickened. Remove from heat. Add corn, pimento and onion. Slowly add beaten eggs, stirring constantly.

Pour mixture into greased 1 1/2 quart casserole and top with buttered crumbs, then sprinkle with paprika. Place casserole in shallow pan of hot water and bake in preheated moderate oven (350 degrees) 40-50 minutes. Makes 5-6 servings.