Add 1 egg to the liquid from 1 can of whole kernel corn. If there is little liquid add water to bring it up to about 1 cup liquid.

Beat well then add salt and black pepper or white pepper. Stir in cornmeal to a smooth paste and set aside. Melt the butter and saute the onion, pimento peppers and sweet pepper.

Add evaporated milk and bring to boil. Add the cornmeal mixture and stir on low heat to a consistent paste. Stir in the whole kernel corn. Continue stirring until it leaves the sides of the pot. Remove from heat and pour into a greased dish. Smooth the surface with the back of a spoon.

Bake at 350 degrees F for approx 30 minutes or until golden brown.