SCALLOPED CORN SUPREME
1, 8 oz. can cream-style corn Topping:
1/3 cup milk 1 ½ T. melted butter
1 well-beaten egg ¼ cup cracker crumbs
1/2 cup cracker crumbs
2 T. finely chopped onion
1 T. chopped canned pimiento
1/4 tsp. salt
Dash pepper
Mix corn and milk in saucepan; heat through. Gradually stir in egg. Then add 1 cup crumbs, onion, pimiento, and salt and pepper. Mix well. Pour into greased pie plate. Top with buttered crumbs. Bake at 350° for 20 minutes. Serves 3.