1 (No. 2) can cream style corn
1 c. milk
1 egg, beaten well
1/4 c. chopped onion
1 c. cracker crumbs
3 tbsp. chopped sweet pepper
1/2 tsp. salt
2 tbsp. butter
1/2 c. cracker crumbs
1/8 tsp. black pepper
1 tbsp. pimientos

Heat corn and milk gradually, stir in egg. Add 1 cup cracker crumbs, salt, onion, pepper and butter. Mix well. Pour into greased casserole. Top with 1/2 cup cracker crumbs. Melt 2 tablespoons butter and pour over casserole. Bake at 350 degrees for 20 minutes.