1 (16 oz.) can creamed corn
1 (16 oz.) can whole kernel corn, drained
1/2 c. onion, chopped
1/2 c. green pepper, chopped
2/3 c. milk
1 c. grated Cheddar cheese
1/4 tsp. pepper
2 tbsp. sugar
2 pimientos, chopped
1 c. fine soda cracker crumbs
4 tbsp. (1/2 stick) butter, melted
1 egg, beaten

In a large bowl, combine all ingredients and mix well. Pour into a buttered 2-quart casserole dish. Bake at 350°F for one hour.

Submitted by: Robin Morris