Scalloped Corn

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).