3 tbsp. butter
1 lg. onion
1 (No. 2) can cream corn
Cayenne pepper and salt to taste
2 c. milk
1 sm. green pepper
5 cloves garlic
1 beaten egg
1/2 c. cornmeal

Chop onion and pepper, add garlic and cook in butter until transparent. Add corn. Mix beaten egg, milk, cornmeal and seasonings and pour slowly into corn and onion mixture. Cook over low heat, stirring until mixture thickens. (Pimento may be added for color.) Pour into greased casserole dish and bake about 45 minutes to 1 hour at 250 degrees until firm.