1 No. 2 can (2 1/2 cups) cream style corn
1 cup milk
1 well-beaten egg
1cup cracker crumbs
1/4 cup minced onion
3 tablespoons chopped pimiento
3/4 teaspoon salt Dash pepper
2 tablespoons butter or margarine
1/2 cup cracker crumbs
Heat corn and milk. Gradually stir in egg. Add 1 cup crumbs, onion, pimiento, and seasonings. Mix well. Pour into greased 8 1/2 x 1 1/2- inch round pan. Melt butter and pour over 1/2 cup crumbs. Sprinkle buttered crumbs over corn. Bake in moder-ate oven (350° F.) 20 minutes. Gar-nish with pimiento strips. Makes 6 servings.
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