1 (1 lb.) can cream-style corn
1 c. milk
1 well beaten egg
1 c. cracker crumbs
1/4 c. minced onion
3 tbsp. chopped pimento
3/4 tsp. salt
1/2 c. buttered cracker crumbs

Heat corn and milk. Gradually stir in egg. Add cracker crumbs, onion, pimento, salt and pepper. Mix well. Pour into 8 pinch round, greased baking dish. Sprinkle buttered cracker crumbs over casserole. Bake at 350 degrees for 20 minutes.