• 4 slices bacon, chopped
• 1 1/4 c. crushed saltine crackers
• 1 med. onion, chopped
• 2 eggs, beaten
• 1 (1 lb.) can cream-style corn
• 1 (4 oz.) jar pimientos, drained and chopped
• 1 c. cold milk
• 1 c. grated cheddar cheese
• 1/4 tsp. salt
• 1/4 tsp. pepper

1. Cook bacon 'til crisp; remove from skillet. Combine 2 Tb. bacon fat with 1/4 c. cracker crumbs; set aside for topping.
2. Cook onion in remaining bacon drippings 'til tender.
3. Add remaining crumbs; mix and brown lightly.
4. Combing onion-crumb mixture with eggs, corn, pimientos, milk, cheese, bacon, salt and pepper. Pour into greased shallow 1 1/2 qt. casserole. Top with reserved crumbs.
5. Bake in 350º oven about 45 min.
6. Enjoy!!
7. (o:Kay:o)

Double this recipe!! It is sooooo good!! I have been making this recipe forever!! Or so it would seem!! The first time I had this wonderful corn recipe I was still living at home. This came from a Farm Journal Vegetable cookbook!!