2 c. sugar, divided
1 egg, beaten
1/2 c. milk
3/4 c. self-rising flour
1 tbsp. melted butter
1 (16 oz.) can tart red pitted cherries, undrained

Combine 1/2 cup sugar, egg, milk, flour and butter; beat well. Pour into a greased 1 1/2 quart, deep baking dish. Combine remaining 1 1/2 cups sugar and cherries in a saucepan; bring to a boil, and pour over batter. Bake at 425 degrees for 15-20 minutes or until top is brown and crusty. Yield: 6 servings.