Scalloped Corn

1/4 cup finely chopped onion
1/4 cup chopped green or sweet red pepper (I prefer a jar of pimientos)
2 Tbsp margarine or butter, divided
1 beaten egg
1/2 cup milk
1/2 coarsely crushed saltine crackers, divided
1 can cream style corn (8-3/4 oz)
1 can whole kernel corn (7 oz)


Cook onion and sweet pepper in 1 Tbsp of the margarine till tender. Combine egg, milk, 1/3 cup of the crushed crackers, and dash pepper. Stir in onion mixture and corn. Pour into a greased 1-quart casserole. Melt remaining margarine; toss with remaining crumbs. Sprinkle crumb mixture atop corn mixture. Bake at 350o about 35 minutes or till a knife inserted near the center comes out clean. Makes 4 servings.