1 (1 lb.) can cream style corn
1 3/4 c. milk
1 tbsp. butter
4 eggs, slightly beaten
2 tbsp. chopped pimiento
2 tbsp. chopped green pepper
2 tbsp. grated onion
1 tbsp. sugar
1 tsp. salt

Scald milk and melt butter in it. Combine eggs with rest of ingredients. Stir hot milk in gradually, blending well. Pour into well greased casserole. Bake at 300 degrees for about an hour, until knife inserted in center comes out clean. Serves 6.