Rather small recipe (1-1/2 qt casserole). I've doubled this recipe okay, except the casserole was probably too deep and it took too long to bake. Probably should use a shallower casserole if doubling the recipe. This is from an old paperback I have called America's Best Vegetable Recipes from Farm Journal.
4 slices bacon, chopped
1-1/4 cups crushed saltine crackers
1 medium onion, chopped
2 eggs, beaten
1 (1 lb) can cream-style corn (good luck finding a 1-lb can. My cookbook was published in 1970. Since then, the scumbags have reduced the 1lb first to 15ozs, and now I'm seeing a lot of 14.5oz cans)
1 (4oz) can pimientos, drained and chopped
1 cup milk (If you don't use whole milk don't blame me if it comes out bland)
1 cup grated Cheddar cheese (fyi, 1 cup grated cheese is 4 ozs).
1/4 tsp. salt
1/4 tsp pepper
Cook bacon until crisp; remove from skillet. Combine 2 tblsp bacon fat with 1/4 c. cracker crumbs; set aside for topping.
Cook onion in remaining bacon drippings until tender (if the skillet is too dry after removing bacon fat, add butter). Add remaining crumbs; mix and brown slightly.
Combine 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. Bake in moderate oven (350deg) about 45 minutes. Makes 6 servings (except, I eat about half in one sitting. I really like this recipe).