SCALLOPED CORN

4 cups fresh or frozen corn

3 eggs, beaten

1 cup milk

1 cup crushed saltines (about 30 crackers), divided

3 tab. butter or margarine, melted

1 tab. sugar

1 tab. finely chopped onion

2 tab. pimento, cut in small pieces, opt.

pepper to taste

In a large bowl, combine corn, eggs, milk, ¾ cup cracker crumbs, butter, onion, pimento and pepper. Transfer to a greased 1½ qt. baking dish. Sprinkle with remaining cracker crumbs. Bake, uncovered, at 325` for 1 hour or until a knife inserted near center comes out clean. Yield 6 servings.